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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