PEACHES baked in ROOIBOS SYRUP with STREUSEL CRUMBLE
SERVES 6 / PREPARATION: 20 MIN / COOLING: 15 MIN / COOKING: 30 MIN
STREUSEL CRUMBLE 125ml (½c) cake flour
60ml (¼c) light brown sugar 2,5ml (½t) ground cinnamon pinch of ground allspice pinch of salt finely grated zest of 1 lemon 100g cold butter, cubed
SYRUP
250ml (1c) strong rooibos tea 60ml (¼c) sugar 60ml (¼c) honey juice of 1 lemon
TO FINISH
6-8 peaches, halved and pitted (peel them first if you like) vanilla ice cream, to serve
Line a baking sheet with baking paper and grease with nonstick spray. Keep an ovenproof dish handy.
1 Streusel crumble Mix the flour, sugar, spices, salt and lemon zest well.
2 Rub the butter into the flour mixture and press together until a soft dough forms. Cover the dough with clingfilm and store in the fridge for at least 15 minutes.
3 Syrup Heat all the ingredients in a small saucepan. Stir continuously until the sugar has dissolved.
4 To finish Heat the oven to 180°C. Pour half the syrup into the ovenproof dish and arrange the peaches, cut side down, in the syrup. Pour the rest of the syrup over, then stew in the oven for 20 minutes.
5 Take the streusel dough out of the fridge and press roughly onto the lined baking sheet to a thickness of about 5mm. 6 Turn the peaches over and return to the oven. Put the baking sheet with the streusel dough alongside the peaches, and bake for 10-15 minutes or until the peaches are soft but not mushy, and the streusel is golden brown. 7 Allow the streusel to cool completely and crumble coarsely. 8 Divide the peaches among serving bowls. Pour some of the syrup from the baking tray over the peaches. 9 Top with a scoop of vanilla ice cream, sprinkle with the streusel crumble and serve.