This recipe was born out of an eternal love of kaffir lime, an impulse purchase of a particularly large bag of cheap, local peaches, and a hot day that necessitated minimal oven time. Groundbreaking stuff.
350g peaches (4 roughly)
4 tablespoons water
1 tablespoon maple
1 vanilla bean (or 1 teaspoon vanilla bean paste)
Optional: one chopped kaffir lime leaf
FOR THE CRUMBLE
75g butter, melted
3 kaffir lime leaves, chopped
1 tablespoon maple syrup
1/2 cup shredded coconut
1/4 cup to 1/2 half macadamias, roughly chopped
4 tablespoon almond meal
1 tablespoon brown sugar
2 tablespoons potato flour
water, to loosen
1. Cut up your peaches, removing the pips and discarding them. You can slice or dice them, or even use another type of fruit if you fancy. Pop them in a medium saucepan, along with the water, tablespoon of maple syrup, and vanilla bean or paste, and cook on a low-medium heat, until they begin to lose their form, around 10-15 minutes. Keep in mind they will continue to cook in the oven.
2. Switch on yo oven to 180 degrees Celsius. In a new bowl, combine the ingredients for the crumble. You are looking for a mushy but firm consistency. Makes perfect sense, I know.
3. Divide the cooked peaches evenly between 4 mini tins. Divide the crumble mixture evenly on top of this, and press it down gently. Pop them in the oven for 15-20 minutes, or until you are happy with the colour. Sometimes even a quick five minutes under the grill is a good idea, just to get a bit of San Tropez style colour happening on the top. Serve with some coconut yoghurt or ice cream for additional tropical vibez.