Crushed gingernuts and chopped chocolate make a moreish topping for baked peaches or nectarines. Serve warm for dessert with a dollop of mascarpone and fresh cream whipped together, or vanilla ice cream.
|250 g||Gingernuts, 1 packet, or other plain biscuits (Main)|
|100 g||Dark chocolate, roughly chopped (Main)|
|50 g||Butter, choose salted butter, melted|
|1||Peach, ripe, peeled, optional (Main)|
|1 pinch||Spice, or more to taste, optional, choose something like cinnamon|
|6||Peaches, or 8 depending upon size, halved, pitted; alternatively use nectarines (Main)|
|1 pottle||Mascarpone, whipped together with fresh cream for serving; alternatively serve with vanilla ice cream (Main)|
- Preheat oven to 180C. In a food processor, blitz gingernuts (or other plain biscuit). Add to a bowl with chopped chocolate, melted butter, the flesh of 1 ripe peach if using, and a little spice if you like. Smoosh together to form a sandy crumb.
- Add peach or nectarine halves into a baking dish, evenly distribute the crumb across the fruit, then bake for 35-45 minutes until fruit is tender and crumb is set. Serve warm with a dollop of mascarpone and fresh cream whipped together, or vanilla ice cream.
More of Warren's summery stonefruit recipes