4 Indian red peaches, pitted and cut lengthwise into eighths
Seeds from 1 vanilla bean
1/4 cup maple syrup
1/2 cup pecan praline pieces (see below)
4 teaspoons fresh micro tarragon leaves
Place the fruit in a bowl. In a small bowl, stir the vanilla seeds into the maple syrup, then drizzle the mixture over the peaches. Toss to coat. Place the peaches on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees F for 20 minutes, or until softened. Reserve any juices that remain.
Arrange one-fourth of the peach pieces in the center of each plate. Spoon the reserved juices from the peaches around the plate, and then sprinkle the pecan praline and tarragon around the plate. Place a scoop of your favorite non-diary ice cream over the peaches (or make your own using Roxanneâ€™s recipe in Raw). (Serves 4)
1 cup raw pecans, soaked for 10 to 12 hours in filtered water, rinsed, and drained
6 tablespoons maple syrup
1/8 teaspoon freshly ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon sea salt
Combine all the ingredients in a bowl and mix well. Spread the mixture on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees F for 12 hours, or until crisp. Break the praline into small pieces.