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

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Recipe Summary

hands-on:
25 mins
total:
2 hrs
Servings:
8
Yield:
16 peach halves
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; total fat 15g; saturated fat 5g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 15mg; sodium 124mg; potassium 356mg; carbohydrates 33g; fiber 4g; sugar 25g; protein 5g; trans fatty acidg; vitamin a 667IU; vitamin c 10mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 10mcg; vitamin b12mcg; calcium 36mg; iron 1mg.

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