MAPLE CINNAMON ROASTED PEACHES WITH FROZEN CUSTARD CRUMBLE

SERVES 6 PREP 20 MINS + FREEZING COOK 30 MINS

1 litre tub frozen custard 200g gingernut biscuits, crumbled 1kg peach, halved, seeded 1⁄ cup orange juice

3 1⁄ cup maple syrup

3 1 stick cinnamon 3 star anise

1 Scoop frozen custard into a large bowl and soften for about 10 mins.

2 Line a 7 x 20cm (5-cup) loaf pan with baking paper. Spoon one-third softened custard into base of pan. Sprinkle over one-third biscuit crumbs. Repeat layers twice more, finishing with crumbs. Cover with plastic wrap and freeze until firm.

3 Preheat oven to moderate, 180°C. Arrange peaches in a single layer in a small roasting dish. Pour over combined juice and syrup. Arrange cinnamon stick and star anise in pan. Bake 25-30 mins until fruit is tender but not collapsed.

4 Invert frozen custard loaf onto a chopping board and use a hot knife to cut into slices. Serve slices with peaches, drizzled pan juices and more biscuit crumbs.