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Salad in a Jar


Peaches and Pistachios

Fresh ripe peaches from the farmers market oozing with summer goodness  paired with the crunch of the super healthy and flavoursome pistachio nuts is a winning combination. This delicious summer sweet treat takes no more than 10 minutes to prepare and serve up. I also like to eat these served on top of my coconut rice pudding recipe for a more filling dessert.

Prep time:  10 minutes 

Cook time: 5 minutes 

Serves: 4

Vegan, Gluten Free



4 peaches, halved and stone removed


1 tablespoon maple syrup, plus extra for drizzling


2 teaspoons vanilla extract


3 tablespoons shelled pistachios, roughly chopped



  • Slice the peaches in half and remove the stone from the centre, place to one side.
  • In a small bowl, pour in the maple syrup and vanilla extract and combine.
  • Dip each peach in the maple vanilla syrup, cut side down.
  • Place each peach, again cut side down on a baking tray rack and place under a medium-hot grill.
  • After 2 minutes remove peaches from grill and careful turn, as they will be hot.
  • Whilst the peaches are grilling, roughly chop the shelled pistachios.
  • In a dry frying pain, gently toasted your pistachios, for a minute or until they get a golden green colour.
  • Remove peaches from grill after a final 2 minutes and plate up, gently spoon the toasted pistachios into the well of the peach and pour over any remaining syrup from the bowl.