Rich walnuts and sweet raisins make a crumbly topping for slices of juicy nectarines layered with spoonfuls of lemon cashew cream.
Time just has a way of slipping away from me; you too? Especially this time of year when I want to enjoy every delicious moment that summer has to offer.
I want more lazy afternoons outdoors, more picnics at the beach, more ice cream (just because), and more juicy sun-ripened peaches and nectarines that drip and dribble all over your hands.
But summer isn’t at its end quite yet and I’m making the most of what’s left.
I’m determined to find every possible reason or excuse to prolong the pleasures of my favorite season just a bit longer and that includes making a few more of these stone fruit parfaits with layers of nut crumble and lemon cream.
Fruit parfaits make a fresh and deceptively simple dessert that’s perfect for picnics and potlucks and this one is as straightforward as it gets. Juicy sweet nectarines are sliced and served with a generous sprinkling of raw walnut crumble and a drizzle of lemon cashew cream.
The topping comes together in a flash in the food processor, and the lemon cream whips up in minutes in the blender. Both can be made ahead of time and kept in the fridge at the ready so that dessert (or even breakfast) is just minutes away any day of the week.
What are your favorite summer desserts?
- 1 cup/ 112g raw cashews, soaked
- ½ cup/120ml filtered water (for the cream)
- The juice of one lemon
- The zest of one lemon
- 2 Tablespoons/ 30ml raw honey (or maple syrup for a vegan version)
- 1 cup/120g of walnuts or a combination of raw walnuts and almonds (preferably soaked and dehydrated)
- ¼ cup/40g of raisins
- The seeds scraped from the inside of ½ a vanilla bean or ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 4 small or 3 large nectarines or peaches
- The juice of ½ a lemon
- 1 batch of walnut crumble
- 1 batch of lemon cashew cream
- Put the cashews in a bowl and add cold water to cover. Soak the cashews for at least 30 minutes (or up to one night in the fridge), then drain, rinse and pat dry.
- Place the soaked cashews, fresh filtered water and the rest of the ingredients in a high speed blender and blend until smooth and creamy. (If you don’t have a high-speed blender you may want to strain the cashew cream through a fine-mesh sieve for a smoother final consistency.)
- Place in an airtight container and store in the refrigerator for up to 3 days.
- Place the nuts and the rest of the ingredients in the bowl of a food processor. Pulse until even chopped but still chunky. (The mixture should have a crumbly appearance but clump when you pinch it together.) Place in an airtight container and refrigerate for up to 5 days.
- Slice or dice the nectarines into bite-sized pieces and toss with the lemon juice to coat.
- Place a spoonful of fruit in the bottom of a serving glass and top with a layer of crumble and a layer of the cashew cream. Repeat to create multiple layers if desired and serve.