Ingredients
| FOR THE FILLING | |
| 8 peaches, peeled and cut into wedges | |
| 2 tablespoons caster sugar | |
| juice of ½ lemon | |
| 5cm piece ginger, peeled and grated | |
| 3 star anise | |
| 2 teaspoons cornflour | |
| FOR THE TOPPING | |
| 200g flour | |
| 80g instant polenta | |
| 2 teaspoons baking powder | |
| 75g caster sugar | |
| 125g chilled butter, cubed | |
| 170ml cream | |
| 1 tablespoon demerara sugar |
Instructions
| 1. | FOR THE FILLING |
| 2. | Preheat the oven to 180°C. |
| 3. | Mix together the peaches, caster sugar, lemon juice, ginger and star anise and leave for 10 minutes. |
| 4. | Sprinkle over the cornflour, mix with the peaches and put into a baking dish. |
| 5. | FOR THE TOPPING |
| 6. | Combine the flour, instant polenta, baking powder and sugar in a food processor. |
| 7. | Add the butter and blitz to small nuggets. Pour in the cream and use a spatula to bring together adding more cream if necessary. |
| 8. | Shape into balls and put on top of the peaches. |
| 9. | Brush the tops of the balls with cream, sprinkle with the demerara sugar and bake for 30 minutes or until the top is golden and fruit is bubbling. |
Recipes & food styling Ginny Grant Photography & styling Greta van der Star
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