Grilled peach crumble
WW Soft Malted Danish Bread
50 g, torn into chunks
Light Brown Sugar
¼ teaspoons, level
15 g, flaked
4 medium, destoned and halved
The Lake District Dairy Co. Naturally Fat Free Vanilla Quark
2 teaspoons, level
- Preheat the oven to 150°C, fan 130°C, gas mark 2. Put the bread in a mini food processor and blitz until you have a fine crumb. Transfer to a bowl, add the sugar, cinnamon and 1⁄2 tbsp cold water, raking together with a fork to get some chunkier crumbs. Spread out on a baking tray and bake for 20 minutes, giving it a stir halfway through, until the crumbs are crisp.
- Put the almonds in a frying pan set over a medium-low heat and cook, stirring continuously, until they start to colour. Immediately remove from the heat and add to the crumbs. Set aside to cool.
- Cook the peaches, cut-side down, on a medium-hot barbecue or griddle pan for about 3 minutes without moving. Carefully turn over, and cook for a further 2 minutes. Using a fish slice, carefully remove the peaches from the barbecue or griddle pan and transfer to a plate.
- Serve 50g vanilla quark and 2 griddled peach halves per person, topped with the almond crumb mixture and a drizzle of the honey.