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Summer isn't summer without peaches and the topping on this crumble is out of this world. The hard bit comes when choosing cream, creme fraiche or custard.
For the topping, put the sugar and cardamoms in a food processor or clean coffee grinder and process until the pods are powdered.
Mix with the coconut and set aside.
Meanwhile pre-heat grill to highest setting.
In a bowl beat the egg yolks, sugar and wine together then place the bowl over a pan of hot water to create a bain married and continue to beat until thick and fluffy.
Arrange the peach halves, cut side up, in a heat-proof dish, and pour over the egg and wine mixture.
Scatter the sugar, coconut and cardamom mixture thickly and evenly over the fruit and grill for 5-10 minutes, until the top has started to caramelised.
Allow to cool for five minutes before serving with a dollop of crème fraîche or cream.
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