Description
A delightful vegan dessert featuring a creamy orange semolina custard paired with a fragrant spiced peach syrup, topped with toasted pine nuts and sumac for a burst of flavor and texture.
Ingredients
Scale
Spiced Peach Syrup
- 400ml fresh orange juice
- 60g caster sugar
- 8 strips of orange peel
- 1 cardamom pod, bashed
- 2 star anise
- 1 cinnamon stick
- ½ vanilla pod, seeds removed and reserved
- 1 tbsp lemon juice
- 420g tin sliced peaches, drained
Custard
- 680ml oat milk
- 180g caster sugar
- 150ml orange juice
- 75g fine semolina
- 60g tahini
- 60g vegan butter or margarine
- Seeds from reserved vanilla pod
Topping
- 30g pine nuts, toasted and lightly crushed
- 1 tsp sumac
Instructions
- Prepare the Spiced Peach Syrup: In a medium saucepan, combine the fresh orange juice, caster sugar, orange peel strips, bashed cardamom pod, star anise, cinnamon stick, and the whole vanilla pod. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally, until the syrup becomes golden, thick, and reduced to about a third of its original volume. Remove from heat and let it cool. Once cooled, stir in the lemon juice and add the drained peaches to the syrup.
- Make the Custard: In a separate medium pot, whisk together the oat milk, caster sugar, orange juice, fine semolina, and the reserved vanilla seeds until well combined. Place over medium heat and cook for approximately 15 minutes, whisking constantly to prevent lumps, until the mixture thickens into a smooth custard. Remove from heat and immediately whisk in the tahini and vegan butter or margarine until fully melted and incorporated, producing a smooth and creamy texture.
- Chill the Custard: Allow the custard to cool slightly before transferring it to a large, shallow serving bowl about the size of a dinner plate. Smooth the surface and gently press a piece of cling film directly onto the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to allow the custard to set properly.
- Serve: When ready to serve, carefully remove the cling film from the custard. Spoon the peaches and their spiced syrup evenly over the top of the custard, discarding the whole spices if desired. Finish by sprinkling the toasted and lightly crushed pine nuts along with the sumac over the surface to add texture and a hint of tang.
Notes
- Use fine semolina to ensure a smooth custard texture without graininess.
- Press cling film directly onto the custard surface to avoid a skin forming during chilling.
- The custard can be made a day ahead to save time and deepen flavors.
- If you cannot find vegan butter, margarine works well as a substitute.
- Sumac adds a pleasant tang but can be omitted if unavailable; a sprinkle of lemon zest is a good alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: orange semolina custard, spiced peach syrup, vegan dessert, tahini custard, citrus dessert, toasted pine nuts, sumac topping
