Skip to main content

Peaches and Cream


June is my favourite month to live in Bombay. That's when all the stone fruits show up at the same time. So whether you like eating fruits as is or baking them into pies and crumbles, you are spoilt for choice with plums, peaches, cherries, litchis and apricots. This year, with the monsoons getting delayed, we are getting all the goodies right into July. And the weather's just perfect to turn them into warm crumbles.

One trouble I've had with baking crumbles in the past has been all the liquid in the fruit that seeps up and makes the crust soggy. So I decided to try this new experiment. I baked the fruit and the crumble layers separately.

For the peach layer, select 2 ripe peaches. Heat half a saucepan of water until it is boiling. Pop the peaches in water for about 15-20 seconds. Remove with a slotted spoon and use a knife to peel the skin. It should slip off nicely. Cut the peeled peaches into half, remove the stone and dice into small cubes. Put the peaches in an ovenproof dish and add 2 tbsp sugar, 1/4 cup orange juice and 1/4 tsp ground cinnamon.

In another bowl, mix 1/2 cup oats, 1/3 cup plain flour, 1/3 cup sugar and a dash of cinnamon. Cut 40 grams butter into small pieces and rub into the flour until the mixture resembles breadcrumbs. Line a baking sheet with foil and spread the crumble topping on the tray in a thin, even layer.

Heat the oven to 180C. Bake both the peaches and the crumble topping in the oven for 20-30 minutes until the fruit is bubbling and the crumble topping is a golden brown in colour. You may have to stir the crumble topping once midway to ensure even browning. Remove from oven and let cool slightly.

To serve, fill 1/3rd a glass or ramekin with peaches. Sprinkle crumble topping to come upto 2/3rd of the glass. You can then top off with whipped cream but I was in a healthy mood and went with a dollop of greek yogurt instead.

Comments

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…