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Spiced Peach Crumble

This great family classic with a 'kick' is easy to prepare and will keep your guests smiling. It's special enough that it can be served on its own, however it also goes well with custard, cream or ice cream.

 

 

Ingredients (Serves 8-10)

 Fruit filling:

800g can peach halves (drained)   
8 cardamom pods (crushed to release the seeds)
100g raisins               
125g unsalted butter
250ml white wine

Crumble mix:

200g plain flour
100g unsalted butter
125g brown sugar

 

 

Method


Preheat the oven to 180ªC/gas mark 4

 

To make the fruit filling:

Melt the butter in a saucepan, add the crushed cardamom seeds without their husks.
Stir over a gentle heat for a couple of minutes, then add the raisins.
Warm these through so they absorb the buttery and spicy flavour, then add the wine – stirring and boiling until most of the liquid evaporates.
Remove from the heat.
Chop the peaches into 2cm chunks and add to the saucepan.
Stir gently to mix everything together – do not break up the peach chunks.
Divide the mixture evenly between the 10 ramekins.


To make the crumble:

Place all the crumble ingredients into a large bowl and using your fingertips rub them lightly together until you have a uniform mixture resembling fine breadcrumbs (cold hands help the process).
Top the ramekins with the crumble pressing down lightly to make them even, and then run a fork over the surfaces to make them crumbly.
Bake the crumbles on a high shelf for 20 to 25 minutes or until the tops are golden.
Serve warm.


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