All too often, we’re faced with a choice between sugar-filled sweets and tasteless treats. But thanks to Laurel Gallucci and Claire Thomas of Sweet Laurel Bakery, it’s possible to enjoy the best of both worlds—more-wholesome desserts that are delicious to boot. Using the fewest ingredients, all of which are organic, the Los Angeles-based company makes baked goods free of grain, dairy, and refined sugar, in addition to some vegan and raw treats. Read on for a delicious recipe Sweet Laurel created exclusively for Beautycounter, featuring late-summer peaches from the Santa Monica Farmers Market.
Peaches tend to be sublime or thoroughly disappointing—very rarely mediocre—so buying them can be a bit of a gamble. With a Rio Oso Gem peach, you know you’re getting the perfect yellow peach: high acid and high sugar, with a tartness that pricks your tongue, as well as an intense sweetness. When produce is at its peak, very little, if anything at all, needs to be done to it. We simply scooped a bit of honey marshmallow right on top and torched the whole thing for a bit of caramelization.
1 cup water, divided
3 tablespoons grass-fed beef gelatin powder (for a vegan recipe, use non-GMO,
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
4 large ripe peaches
1. Pour 1/2 cup water into a KitchenAid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.
2. In a saucepan, combine remaining 1/2 cup water, raw honey, and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the softball stage at 240°F. Turn mixer on, blending the gelatin-and-water mixture. Slowly begin mixing in syrup mixture, and continue to beat for about 10 minutes, until marshmallow peaks form.
3. Slice peaches in half, and top with marshmallow mixture (this is easiest to do when the marshmallow mixture is still warm and not fully set). Either broil the peaches for a minute, until just toasted, or use a butane torch to toast the marshmallow topping.