Fino & but­ter poached peaches with gin­ger pecan crunch

BBC Good Food - - News & Trends -

SERVES 4 PREP 20 mins COOK 40 mins EASY

110g plain flour

2 tsp ground gin­ger

50g un­salted but­ter, diced and chilled

50g mus­co­v­ado sugar

50g pecan nuts, roughly chopped

1 tbsp pump­kin seeds, roughly chopped

4 ripe peaches

1 vanilla pod

200ml fino sherry

60g un­salted but­ter

2 tbsp maple syrup

100g thick Greek yo­gurt, to serve 1 Heat the oven to 200C/180C fan/gas 4. Line a bak­ing sheet with bak­ing parch­ment. To make the crunch, put the flour in a bowl with the gin­ger and a pinch of salt and rub in the but­ter un­til you have a bread­crumb con­sis­tency. Mix in the sugar, pecans and pump­kin seeds. Throw in a splash of wa­ter and clump some of the mix­ture to­gether us­ing your fin­gers (this will make lovely crispy chunks). Tip the mix onto the bak­ing sheet and bake for 15-20 mins un­til golden and crunchy. Re­move from the oven, al­low to cool slightly, then break it up. You can do this stage a few hours ahead of time.

2 Slice the peaches in half and re­move (but keep) the stones. Slice open the vanilla pod and put the seeds in a pan with the sherry, but­ter, maple syrup and peach stones (they add a lovely al­mond note), along with the vanilla pods. Gen­tly heat up, stir­ring, un­til the but­ter has melted and the mix­ture is gen­tly sim­mer­ing. Add the peach halves and poach for 20-30 mins un­til ten­der. Serve the peaches in lit­tle bowls with a splash of the poach­ing liquor, a dol­lop of nat­u­ral yo­gurt and some of the crunch on top.

GOOD TO KNOW 1 of 5-a-day

PER SERV­ING 582 kcals • fat 34g • sat­u­rates 15g • carbs 50g • sug­ars 27g • fi­bre 4g • pro­tein 6g • salt 0.1g

The flavour of a peach de­vel­ops while it’s still on the tree, though it will get softer and juicier at home. Avoid fruits that look green, as they will have been picked too early

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