Roasted peach, pecan and spelt crumble with lemon curd

Roasted peach, pecan and spelt crumble with lemon curd

By
From
Feasting
Serves
10-12
Photographer
Elisa Watson

Serve this during the summer months when peaches are at their best. It goes really well with the tangy, sweet flavour of the lemon curd.

Ingredients

Quantity Ingredient
2kg peaches, stones removed and cut into 2 cm wedges
165g light muscovado sugar
2 tablespoons plain (all-purpose) flour
1/2 lemon, juice
1/2 teaspoon ground cinnamon
1/2 teaspoon natural vanilla extact
vanilla bean ice cream, to serve

Crumble topping

Quantity Ingredient
150g butter, softened
225g spelt flour
150g light muscovado sugar
75g oats
1 1/2 teaspoons ground cinnamon
90g pecans, chopped in half

Lemon curd

Quantity Ingredient
250g caster (superfine) sugar
6 eggs
7 lemons, juice
250g butter, softened

Method

  1. Preheat the oven to 170°C.
  2. Put the peaches and sugar in a bowl and mix well to combine. Leave to stand for 30 minutes.
  3. Add the flour, lemon juice, cinnamon and vanilla to the sugared peaches, then transfer the mixture to a 25 cm (10 in) ovenproof dish.
  4. Cover the dish with foil and cook in the oven for about 30 minutes, until the peaches are soft.
  5. While the peaches are cooking, prepare the crumble topping. Put the softened butter in a mixing bowl, then add all the dry ingredients and rub together with your fingers to make a crumb.
  6. Remove the peaches from the oven and drain off the excess juice. Top with the crumble mixture and return to the oven. Bake, uncovered, for 30–40 minutes, until the crumble is lightly coloured on top.
  7. To make the lemon curd, combine the sugar, eggs and lemon juice in a heavy-based saucepan. Place the pan over low heat and whisk constantly, for 5–7 minutes, until the curd has thickened.
  8. Remove from the heat and strain through a fine-meshed sieve into a bowl. While the mixture is still hot, whisk in the softened butter with a balloon whisk until well combined.
  9. Serve the peach crumble warm with the lemon curd and ice cream or custard.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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