Monday, 28 November 2011
Peach and pistachio crumble
Don’t you hate it when a simple dessert, hurriedly put together, trumps the main dish you slaved over? So do I, but at the very least, your guests leave mightily impressed (until they read this).
This crumble is superbly easy, and goes into the oven just as you are sitting down to the main course. The original recipe came from Nigel Slater’s Tender Volume II; I reduced the quantity and replaced the apricots with peaches (which I had in the pantry). I think this would be delicious with any canned fruit. I also used a food processor, which took the prep time down to around 10 minutes.
2 x 410g cans peach slices in syrup
200g plain flour
100g cold butter, cut into small cubes
80g shelled pistachios
120g Demerara sugar
Preheat oven to 180°C. Chop the pistachios in the food processor until you get a crumbly mix (the recipe calls it 'resembling fine gravel'). I put some of the larger pieces aside for decoration.
Process the flour and butter until crumbly. Put into a large bowl, and mix in the pistachios and sugar.
Drain the peaches, reserve about 3 Tbsp syrup. Tip onto a baking dish and spoon over the reserved syrup. Scoop the crumble mix on top of the fruit. Sprinkle the reserved pistachio pieces on top.
Bake for 30 minutes until golden brown. Watch the pistachio pieces as they may brown too quickly, cover with foil if required. Serve hot with rich vanilla ice-cream. (Nigel Slater recommends cream).
I ate some leftover cold, mmm....it was still fantastic.