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Grilled peach with spelt crumble, honey and rosemary

Grilled peach with spelt crumble, honey and rosemary

Preparação

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

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