8

nectarines

30

g

butter

½

cup

caster sugar

2

Tbs

water

For the crumble mixture:

1/3

cup

brown sugar

1

tsp

baking powder

1

tsp

ground ginger

3

Tbs

flaked almonds

60

g

unsalted butter

100

g

plain flour

To make the compote:

1

Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. (No need to peel nectarines.) Slip skins from fruit, halve and twist away from the stones. Slice into thick wedges.

2

Cook with the butter, sugar and water for about 10 minutes in a covered pot, stirring once or twice. The peach compote should be very moist but not runny. If necessary increase heat to reduce juice for a minute or two.

3

Preheat oven to 200°C.

4

Butter a one-litre ovenproof baking dish. Spoon fruit into dish.

To make the crumble mixture:

1

Mix sugar, baking powder and ground ginger. Stir in flaked almonds. Crumble butter into flour with your fingers to form pea-sized pieces, then toss flour mixture with sugar mixture.

2

Strew topping over fruit. Bake at 200°C for 25-30 minutes until topping is golden-brown and the fruit is bubbling through at the edges.

3

Serve with thick cream.