TODAY’S RECIPE: Butter & fino poached peaches with ginger pecan crunch

SMART dessert. Serves: 4.

Ingredients

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 To serve: 100g thick Greek yoghurt

Method

1. Heat oven to 200c/180c fan/gas 4. Line baking tray 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 to 20 minutes until golden and crunchy. Remove from the oven, allow to cool slightly, then break it up. You can do this a few hours ahead of time.

2. Slice 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 melts and mixture is gently simmering. Add peach halves and poach for 20-30 minutes until tender. Serve peaches in little bowls with a splash of the poaching liquor, a dollop of natural yoghurt and some of the crunch on top.

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