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.


  • 4 almost-ripe peaches or nectarines, halved

  • 5 egg yolks

  • 50g granulated sugar

  • 200ml white wine

  • For the topping

  • 170g granulated sugar

  • 4 green cardamom pods

  • 50g desiccated coconut

  • Crème Fraîche or cream for serving


  • 1.

    For the topping, put the sugar and cardamoms in a food processor or clean coffee grinder and process until the pods are powdered.

  • 2.

    Mix with the coconut and set aside.

  • 3.

    Meanwhile pre-heat grill to highest setting.

  • 4.

    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.

  • 5.

    Arrange the peach halves, cut side up, in a heat-proof dish, and pour over the egg and wine mixture.

  • 6.

    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.

  • 7.

    Allow to cool for five minutes before serving with a dollop of crème fraîche or cream.

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