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Fino & butter poached peaches with ginger pecan crunch

A bowl serving fino & butter poached peaches with ginger pecan crunch

Fino & butter poached peaches with ginger pecan crunch

Name: Fino & butter poached peaches with ginger pecan crunch
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 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; 100g thick Greek yogurt to serve

Rosie Birkett

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.3 out of 5.3 ratingsRate

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Make the most of summer peaches with this easy take on a fruit crumble. The addition of ginger, pecans and fino sherry give the dessert a touch of luxury

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal582
fat34g
saturates15g
carbs50g
sugars27g
fibre4g
protein6g
salt0.1g

Method

step 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.
step 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.

Recipe from Good Food magazine, August 2017

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A star rating of 4.3 out of 5.3 ratings

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