Pumpkin seeds and almond flour add wholesome nuttiness to this summer dessert, which is drizzled with an anise-flavored spirit (or brandy) before baking. The recipe was created by Nettie Colon, head cook at Chef Camp in Minnesota.

Source: Midwest Living


Recipe Summary

25 mins
2 hrs
16 peach halves


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350° and prepare a gas or charcoal grill for direct cooking over medium-high heat. Brush olive oil over peach halves and sprinkle with salt. Place peaches, cut sides down, on grill rack and grill, covered, until slightly roasted and beginning to char, about 5 minutes. Transfer to a greased 3-quart roasting pan (cut sides up) and set aside.

  • In a food processor, combine oats, almond flour, brown sugar, pumpkin seeds, butter and maple syrup. Pulse until combined. Set aside.

  • Drizzle half the Xtabentún over peaches, then top with oat mixture. Drizzle with remaining liqueur. Bake until topping is golden brown, about 45 minutes. Cool for at least 30 minutes before serving with ice cream or a drizzle of cold heavy cream.

*What is Xtabentún?

Sourced from Mexico's Yucatán region, Xtabentún is a licorice-y liqueur made from rum, anise seed and fermented honey produced by bees from the nectar of xtabentún flowers. It's pretty hard to find (unless you bring it back from your next trip to Cancún). Swap in Pernod or Galliano, or you can skip the anise flavor altogether and use brandy.

Nutrition Facts

291 calories; fat 15g; cholesterol 15mg; saturated fat 5g; carbohydrates 33g; mono fat 5g; poly fat 2g; insoluble fiber 4g; sugars 25g; protein 5g; vitamin a 667.3IU; vitamin c 10mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 9.6mcg; sodium 124mg; potassium 356mg; calcium 36mg; iron 1.5mg.