From the June/July 2019 issue
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVINGS: 4

Ingredients

  • 1 13.5-oz can full-fat coconut milk, refrigerated for at least 12 hours
  • 1 ½ tsp vanilla extract
  • Fine sea salt
  • 1 tsp arrowroot
  • 2 tbsp ghee
  • 4 medium-sized ripe but firm peaches, peeled, pitted, cut into wedges (or 20 oz frozen peaches, thawed)
  • ¼ cup maple syrup
  • ¼ cup bourbon
  • 2 tbsp chopped toasted pecans, optional

Directions

  1. Open can of coconut milk; scoop out cream at the top into a chilled metal bowl



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