Ingredients

The following ingredients have 4 Servings
  • For the compote
  • 8 ripe freestone peaches or nectarines
  • 30g butter
  • ½ cup castor sugar
  • 2 tbsp water
  • For the crumble mixture
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 3 tbsp flaked almonds
  • 60g unsalted butter
  • 100g plain flour

Instruction

  • <p>To make the compote</p> <p>Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. (No need to peel nectarines.) Slip skins from fruit, halve and twist away from the stones. Slice into thick wedges.</p> <p>Cook with the butter, sugar and water for about 10 minutes in a covered pot, stirring once or twice. The peach compote should be very moist but not runny. If necessary increase heat to reduce juice for a minute or two.</p> <p>Preheat oven to 200C.</p> <p>Butter a one-litre ovenproof baking dish. Spoon fruit into dish.</p> <p>To make the crumble mixture</p> <p>Mix sugar, baking powder and ground ginger. Stir in flaked almonds. Crumble butter into flour with your fingers to form pea-sized pieces, then toss flour mixture with sugar mixture.</p> <p>Strew topping over fruit. Bake at 200C for 25-30 minutes until topping is golden-brown and the fruit is bubbling through at the edges.</p> <p>Serve with thick cream.</p>