Recipe: Lindsey Bareham’s poached peaches with pistachio crumbs
This is deconstructed crumble with crushed pistachio. The crumbs are baked to a crisp and served as a garnish, scattered over skinned and sliced peaches poached in white wine syrup. The cooled fruit is piled over thick cream, with a swirl of heavily reduced syrup, the golden crumbs served separately.
Serves 6
Prep 25 min
Cook 15 min
INGREDIENTS
- 75g plain flour
- 50g butter
- 25g caster sugar
- 30g peeled pistachios
- 6 peaches or nectarines
- 1 tbsp caster sugar
- 150ml sweet white wine
- Greek yoghurt or crème fraiche
Method
Sift the flour into a mixing bowl. Cut the butter in scraps over the top. Add the sugar. Place the pistachios in a fold of kitchen towel or a plastic bag and gently smash with a rolling pin to break them into small scraps. Add them to the mix. Working quickly with your fingertips, rub the butter into the dry ingredients until you end up with damp crumbs. Heat the oven to 200C/gas 6. Spread the crumbs on a parchment-lined heavy baking sheet and bake for 10-15 min until crisp and golden, stirring sides-to-middle after 6 min. Tip on to kitchen paper to cool.
Boil the kettle. Immerse the fruit in boiling water from the kettle. Leave for 30 sec, drain and whip off the skins. Slice the fruit off the stones in chunky pieces. Meanwhile, dissolve the sugar in the white wine with 200ml water in a medium pan, then the add fruit and its juices. Simmer gently for 5 min. Scoop the fruit into a bowl. Simmer the juices, swirling the pan regularly, until they are reduced to 4 tablespoons of syrup. Transfer to a small jug. Serve a scoop yoghurt topped with the cooled fruit and a swirl of syrup, and pass the crumbs in a bowl.
