Peaches poached in Fino and butter, with ginger‑pecan crunch

• plain flour↗110g g
• ground ginger↗2 tsp tsp
• unsalted butter↗50g g

  cut into cubes and chilled

• muscovado sugar↗50g g
• pecan nuts↗50g g

  coarsely chopped

• pumpkin seeds↗1 tbsp tbsp

  coarsely chopped

• ripe peaches↗4
• vanilla pod↗1
• Fino sherry↗200ml ml
• unsalted butter↗60g g
• maple syrup↗2 tbsp tbsp
• thick Greek yogurt↗100g g

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 4. Line a baking tray with parchment paper. To make the crumble, place the flour in a bowl with the ginger and a pinch of salt, rub in the butter until you obtain a breadcrumb-like texture. Add the sugar, pecan nuts and pumpkin seeds. Add a splash of water and rub part of the mixture with your fingers (you’ll get lovely crunchy bits). Spread the mixture on the tray and bake for 15‑20 minutes until golden and crisp. Remove from the oven, let cool slightly, then crumble. This step can be prepared a few hours before serving.

2. 2

   Cut the peaches in half and remove (but keep) the pits. Split the vanilla pod and place the seeds in a saucepan together with the sherry, butter, maple syrup and the peach pits (they add a pleasant almond note), as well as the vanilla pod. Gently heat, stirring, until the butter melts and the mixture begins to gently boil. Add the peach halves and poach for 20‑30 minutes until tender. Serve the peaches in small bowls, drizzled with a little of the poaching liquid, add a spoonful of natural yogurt and sprinkle the crumble on top.