Photos and Text by Bonni Pacheco
A peach picked straight from the tree evokes pure, crystalline pleasure. Rather than alter these pristine peaches, why not embark on a raw journey where no baking is involved? Gabriela Ranzi, a raw/vegan chef based in Durango, has created a recipe that rises above others for its taste and simplicity.
Recipe by Gabriela Ranzi
1/8 teaspoon vanilla
1/3 cup almonds
1/3 cup coconut flakes
1 cup raisins
1/8 teaspoon cinnamon
1/8 teaspoon or less cardamom
Pinch of salt
Place almonds, coconut, cinnamon, cardamom and salt in a food processor. Process finely. Handful by handful, add the raisins until a crust-like consistency is reached. Press mixture into 2 large tartlets or 3 to 4 smaller ones. Each tartlet crust needs to have sides with enough of a “bowl” to hold the peach filling.
For the filling, blend the peaches, dates and vanilla in the food processor until you have a smooth, whipped consistency. Fill the tartlet crusts with the puree.
Slice the remaining peaches and use to decorate the top of the tartlet. You can sprinkle some shredded coconut on top, add a mint leaf, or drizzle on local honey or maple syrup. Instead of individual tartlets, the mixture could also be turned into a whole raw peach pie.