Time: 20 min. preparation time, 10 min. baking time
Nutrition: Calories ca 678 / Protein 5g / Carbohydr. 106g / Fat 22g
Ingredients (2 servings)
|50 g||butter (cold, cubed)|
|100 g||all-purpose flour|
|75 ml||white port wine|
|whipped cream to serve|
baking tray, oven, baking paper, cooking spoon, cutting board, small sauce pan, knife, standing mixer (optional)
Huxelrebe Auslese, sweet, 2009
This sweet dessert wine underscores the soft peach aroma. The bouquet, rich with tropical fruit, unfurls especially well when enjoyed between 8 – 10°C/50°F.
Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.
50 g butter / 100 g all-purpose flour / 75 g sugar
Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 – 10 min. until crispy and golden.
baking tray, baking paper, cooking spoon
For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).
cutting board, knife
Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.
cooking spoon, small sauce pan
50 g sugar / 0.5 cinnamon stick / 2 cloves / 1 star anise / 75 ml white port wine
Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.
whipped cream for serving