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Ingredients
85g/3oz pine nuts
1 tbsp soft brown sugar
1 tbsp caster sugar
85g/3oz unsalted butter, chopped
1 peach, cut in half and stone removed
For the custard
3 eggs
¾ pint milk
1 tsp lemon, zest only
1 tsp orange, zest only
½ tsp vanilla essence
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pine nuts into a pestle and mortar and crush. Transfer the pine nuts to a bowl and add the sugar, caster sugar and butter. Blend together to form a crumbly mixture.
3. Grease a non-stick baking tray. Place the peaches on the tray and stuff each with the crumble mix.
4. Bake in the oven for 10-12 minutes, or until golden.
5. To make the custard, beat the eggs in a bowl over a bain-marie.
6. Heat the milk in a small pan and then pour onto the eggs, stirring all the time. Add the lemon and orange zest and vanilla essence.
7. Heat gently, stirring all the time until the custard thickens. Remove from the heat.
8. To serve, remove the baked peaches from the oven and transfer to a serving plate. Pour the custard over to serve.
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