Grilled Peach And Cajeta Pizza With Toasted Almonds Food

SPICED OATMEAL WITH BANANA, MANGO AND TOASTED-COCONUT ALMONDS

Steps:

• For the almonds: Preheat the oven to 325 degrees F.
• Spread the shredded coconut on a baking sheet and toast until light golden brown, stirring a few times, about 7 minutes. Cool slightly, then transfer to a blender or food processor and process until coarsely chopped.
• Spread the almonds on the baking sheet and toast until fragrant, stirring once, about 5 minutes. Immediately transfer to a medium bowl, add the honey, and toss to coat. Add the coconut and stir to coat the almonds.
• Line the baking sheet with parchment and spray with nonstick spray. Spread the coated almonds on the parchment and set aside for about 2 hours, until set¿the almonds will remain slightly sticky. Coarsely chop the almonds before serving.
• For the oatmeal: In a medium saucepan, whisk 3 cups water with the milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Stir in the oats, return to a boil and then lower the heat to maintain a simmer. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 30 minutes; the oats should be very cream. Add more water if the mixture becomes too dry and the oats need more cooking time.
• Divide the oatmeal among four serving bowls and top with banana, mango, crystallized ginger and chopped almonds. Serve hot.

GRILLED-PEACH AND ALMOND ICE POPS

Steps:

• Prepare a grill or large grill pan for high heat. Bring the ginger, sugar and 1/4 cup water to a simmer in a small saucepan. Cook on medium-low for 10 minutes. Let cool completely at room temperature, at least 30 minutes.
• Meanwhile, brush the peach halves all over with the butter. Place them cut-side down on the grill, and grill until very charred, about 5 minutes. Flip the peaches, and grill until the rounded side is charred in spots and the peaches are tender but not falling apart, about 5 minutes. Transfer to a plate to cool completely, about 20 minutes.
• Put the cooled peaches, preserves, 1/2 cup of the almond milk, lemon juice and a small pinch of salt in a blender. Strain the cooled ginger syrup into the blender, pressing the ginger pieces in the strainer with the back of a spoon to extract as much flavor as possible; discard the ginger. Puree the peach mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout.
• Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight.
• When ready to serve, put the remaining 1/2 cup almond milk in one drinking glass and the almonds in another. Unmold the ice pops, and dip the top of each into the almond milk, then into the almonds. Serve immediately.

GRILLED TOMATO-PEACH PIZZA

Steps:

• Sprinkle tomatoes with salt; let stand 15 minutes. Drain tomatoes on paper towels and pat dry., Grill peaches on an oiled grill rack, covered, over medium heat or broil 4 in. from heat until peaches have grill marks and are tender, 2-3 minutes on each side, turning once. Remove peaches; cool slightly. Cut into slices., Coat a 15x10x1-in. baking pan with cooking spray; sprinkle with cornmeal. Unroll crust into pan, pressing into a 12x10-in. rectangle. Spritz with cooking spray. Invert crust onto grill. Grill, covered, over medium heat until bottom is lightly browned, 2-3 minutes. Remove from grill, inverting onto baking pan., Layer grilled side of pizza with tomatoes, peaches and cheese. Return pizza to grill. Cook, covered, until crust is lightly browned and cheese is melted, 3-4 minutes, rotating halfway through cooking to ensure an evenly browned crust. Sprinkle with basil and pepper.