BAKED PEACH AND PECAN CRUMBLES 

INGREDIENTS

• 1 1/2 cups ( 125g ) fusilli pasta 

• 3 peaches, peeled, sliced 

• 1 teaspoon grated orange rind 

• 1 cup orange juice 

• 2 tablespoons water 

• 1 stick cinnamon 

• 2 tablespoons brown sugar 

• 2 teaspoons arrowroot 

• 2 teaspoons water, extra 

• 1/2 cup stale breadcrumbs 

• 1 cup chopped glace ginger 

• 1 teaspoon mixed spice 

• 1/2 cup chopped pecans 

• 1 cup brown sugar, extra 

• 30g butter, melted 

SPICED CREAM 

• 1 cup thickened cream 

• 2 teaspoons castor sugar 

• 1 teaspoon mixed spice 

BAKED PEACH AND PECAN CRUMBLES METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain. Combine peaches, rind, juice, and water. cinnamon and sugar in a pan, stir over heat until sugar is dissolved. 

Bring to boil, simmer, covered, for about 10 minutes or until peaches are soft, remove cinnamon stick Stir in blended arrowroot and extra water. Stir over heat until mixture boils and thickens; cool. 

Grease 4 ovenproof dishes ( 1 cup capacity ), sprinkle with breadcrumbs Divide half the pasta between dishes; top with peach mixture and ginger. Divide the remaining pasta between dishes, and sprinkle with combined spice, nuts, and extra sugar. 

Just before serving, drizzle butter over crumbles, place dishes on an oven tray, and bake in a moderate oven for about 25 minutes or until well browned. Serve warm with spiced cream. 

Spiced Cream: Beat all ingredients in a small bowl with an electric mixer until soft peaks form. 

Serves 4. 

Note: Crumbles can be prepared a day ahead. Spiced cream is best prepared just before serving. 

Storage: Covered, in refrigerator 

Freeze: Not suitable. 

Microwave: Pasta suitable.

Also Read:  CARAMEL CREAM CUSTARDS