With walnuts and yoghurt, lemon zest and pomegranate molasses, this infusion of sweet mouth-watering tangy flavours use walnuts to give this sauce its earthy depth and texture.
I created this marinade, sauce-infusion quite by accident and so far it’s a winner!
That’s right, silly as it sounds, this combination was so drop-dead delicious over fresh peach slices that I added slithers of wild mint.
Tips on finding the perfect peach
If you’re looking for aesthetics like the photo above, your peaches should be both ripe and slightly firm.
Here’s what you will want to do because each peach slice needs to be sturdy enough to stand upright, hold the drizzle of a substantial-weight sauce and balance a walnut yet still allow natural sunlight to sneak through the golden hues.
I know that sounds a little poetic, but here’s how to apply the test of peach readiness.
Step 1: Smell your peaches before you squeeze them. This fruit bruises easily and you want to be sure they’re even ready for the squeeze test.
Step 2:
If they smell like warm summer peaches, give one an ever-so-gentle squeeze with light fingers. You’re looking for the feeling of soft flesh.
If you get that feeling, pick the peach up and gently apply a little pressure over the whole peach. Still soft?
Good.
Step 3:
Set aside a:
~ chopping board
~ sharp knife
~ serving plate or bowl for the peach halves
~ small bowl for any soft pieces
~ compost bin
You want everything that you need out of the cupboards because once you begin, peach juice is sticky.
Step 4:
Using a clean chopping board, place the peach on its end, with the stem facing up.
You’ll have a natural hollow for your knife to fit into.
With very little force or weight, roll your sharp knife right around the peach circumference, using the peach stone inside as a guide.
Your peach is now cut in half and it’s time to separate them.
Step 4: Cradle each peach half in the palm of your hands and gently twist each one counterclockwise.
Lift out and compost the stone and lay the halves in a bowl or on a plate.
If your peach is too ripe, the softer parts will crush. Save these for another dish.
I allow one-half peach per person.
How to make your Creamy, Tangy, Walnut Dressing
Time: 30 minutes
Makes: 1 cup
Store: refrigerated
Categories: Vegetarian, Keto, Whole Food
Equipment
~ Measuring spoons
~ Zester
~ Blender
~ Scraper
~ 1 cup sized container with a lid for storing
Ingredients
4 Tablespoon walnut pieces
3 Tablespoons extra virgin olive oil
3 Tablespoons Greek yoghurt (I used 2%)
2-3 Tablespoons Pomegranate molasses according to your taste
1 lemon zested and juiced
Mint and extra walnut pieces to garnish
Sea salt optional
Instructions
Blend the walnuts until finely ground.
Add yogurt, lemon juice, lemon zest and olive oil before blending again.
Add pomegranate molasses and blend until the dressing is smooth.
Taste to check the texture and add sea salt if needed.
Scrap out and store sealed in a jar, in the fridge, until ready to use.
To serve
Slice peach halves, keeping the skin on and stand upright.
Arrange the slices so you have room in the centre for extra dipping.
This way, guests have the option for first choosing a peach slice with minimal dressing.
Alternatively, add a small side dish for dipping into..
Lightly drizzle your creamy tangy walnut dressing over each peach slice.
Add slithers of sliced mint for a pop of contrasting colour and an interesting fresh zing.
Sprinkle with a few walnut pieces for extra goodness and crunch.
Creamy Tangy Walnut Dressing
Equipment
- Chopping board
- Chef's 8" knife
- Measuring spoons
- Citrus zester
- Blender
- Scraper
- Bowl or plate
Ingredients
- 4 peaches ripe but firm
- 4 tbsp walnut pieces
- 3 tbsp olive oil extra virgin
- 3 tbsp greek yoghurt 2%
- 2 tbsp pomegranate molasses
- 1 lemon zest and juice
Garnish
- 1 sprig mint leaves fresh
- walnut pieces
Optional
- ⅛ tsp sea salt to taste
Instructions
Peaches
- Test peaches are ready, slice in half and arrange, skin on, over a serving plate.
Creamy Tangy Walnut Dressing
- Add walnuts to a blender and grind until fine
- Add lemon zest, lemon juice, yoghurt and olive oil. Blend until smooth.
- Add pomegranate molasses and blend until well mixed.Taste and check for desired texture and add sea salt if too tart.
- Pour into a lidded container and store refrigerated until needed.As the dressing is thick, use a scraper to remove as much as you can.
To Serve
- Arrange peaches on a serving platter and lightly drizzle creamy tangy walnut dressing over each slice.Add a little dressing to the centre for extra dipping, or add a small bowl on dressing on the side.
- Garnish with fresh snippets of mint leaves and sprinkle with walnut pieces.Add serving spoons and enjoy!
Nutrition
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