Grilled peach with spelt crumble, honey and rosemary

Grilled peach with spelt crumble, honey and rosemary

אופן ההכנה

Preheat the Tepan to 220 degrees. Place the ingredients for the crumble in a bowl and knead to a crumbly consistency. Briefly place in the freezer. Halve the peach and place cut-side down on the upper third of the Tepan with a little cooking oil. Add the sprigs of rosemary and drizzle honey over the peach halves. Scatter the crumble mixture over the remaining two-thirds of the Tepan area and fry until golden brown, constantly turning and breaking it up with a spatula. Divide the spelt crumble between two plates and place the peach halves on top. Drizzle with a little more honey and serve with several crispy, grilled rosemary needles. Serve with a little frozen yogurt (optional).

For two people

  • 1 large ripe peach
    (out of season: plums or pears)
  • 2 tsp honey (e.g. lavender honey),
    additional honey for garnishing
  • 2 – 3 sprigs of rosemary
  • A little cooking oil

For the crumble

  • 50 g cold butter
  • 70 g raw cane sugar
  • 100 g spelt flour (e.g. type 630)
  • Pinch of salt

שלח רשימת קניות