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

Fino & butter poached peaches with ginger pecan crunch

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(3 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

Nutrition: Per serving

  • kcal582
  • fat34g
  • saturates15g
  • carbs50g
  • sugars27g
  • fibre4g
  • protein6g
  • salt0.1g
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  • 110g plain flour
  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 50g unsalted butter, diced and chilled



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g muscovado sugar
  • 50g pecan nuts, roughly chopped
  • 1 tbsp pumpkin seeds, roughly chopped
  • 4 ripe peaches



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 1 vanilla pod
  • 200ml fino sherry
  • 60g unsalted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 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.

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Comments, questions and tips

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sllyst's picture
28th Aug, 2019
I was all ready to rant about this recipe, the poaching liqueur seemed oily and odd, the crumble didn't seem sweet enough and I couldn't see how the peaches were going to cook. I nearly threw it all away but decided I might as well give it a go. K put it all together and I was stunned, in combination it worked beautifully. I don't think I've ever had poached peaches before i think they're now one of my favourite desserts. I used cream sherry and just used 1 tbsp of Maple syrup instead.
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KathyMolan's picture
26th Aug, 2017
Didn't have any fino so used port - still good and the topping is a great change to crumble topping too. As vanilla pods are expensive at the moment vanilla essence is a workable alternative though no pretty vanilla seeds in the sauce.
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