I still have brick sheets that I brought back from France last May and need to use them, the expiration date is coming close, so here is a delightful fruity dessert that lightened up my Sunday. I treat myself as often as I can and today was one of those days.

Peaches in my opinion are a perfect match with apricots and mangoes. I remember my favorite chewing gum flavor when I was a child was “pêche-abricot“, since then they remained my favorite fruits.

I served this warm fruity brick with coconut ice cream, it’s a non dairy ice cream made with just coconut milk and no added sugar that is absolutely delicious, it’s low in calories and is a lovely addition to any fruit based dessert. Usually, I do not advertise for any brand, but this time, I decided to mention it, since I haven’t found anything similar in terms of flavor/calories ratio. I poured some coconut milk with rum, on top with toasted coconut chips and that made twice my day. I am not a calorie counting freak, but I like to keep dishes light without “killing” the flavor, which is a tough task, because everyone knows that fat is a flavor enhancer.

When I find my ice cream maker, I will make coconut ice cream until then, I will gladly eat this one. A warm crunchy brick filled with fruits and combined with a little cup of coconut ice cream is a real treat.

Ingredients for 4

For the bricks

• 8 brick sheets
• 1 mango, peeled, and sliced
• 2 peaches, peeled and sliced
• zest of one Meyer lemon
• 2 tsp coconut sugar
• a few pinches of lavender
• olive oil or melted butter for brushing

For the ice cream cup

• 4 scoops of coconut ice cream
• 1/2 pint light coconut milk
• stevia (to taste)
• 1-2 tsp rum (to taste)
• toasted coconut chips
• raw pistachios

Preparation

For the bricks

Mix cut mango and peaches together in a bowl. Add coconut milk, lemon zest and lavender. Let infuse for 15 min in the refrigerator.

In a large wooden board, lay flat one brick and place about 2-3 tbs of fruit mixture in the middle. Then fold over the sides as if you are wrapping a present. Proceed the same way using a second brick sheet but this time, doing it on the other side (turning the brick on the other side with the folded sides being underneath). Brush bricks with butter or oil (to your preference)

Proceed the same way with the other sheets until all mixture is used.

Preheat oven at 390F and place in a non stick tray brick. When top is golden brown, turn bricks the other side until golden and crunchy.

Serve warm.

For the ice cream cup

Mix coconut milk with rum and stevia.

Place one scoop of ice cream in a small cup. Pour some coconut milk on top. Sprinkle with pistachios and toasted coconut chips.