Summer may well be the season for stone fruit but I've yet to find a stone fruit that has decent flavour. My usual workaround for this is the application of heat - cooking them will intensify whatever flavour they have.
These white peaches will form the base of my breakfast crumble - I've oven roasted the peaches in a light sugar syrup that has been spiked with slices of lemon. I've used lemon rather than spices like vanilla or cinnamon as I find this a much fresher flavour, perfect to start the day.
The crumble topping is a buttery mix of oats, coconut and raw almonds - baked until golden, it's a bit like a granola. The best thing is that these components can all be made before hand and come morning, it's just a matter of putting them together for a quick but delicious start to the day.
6 white nectarines, halved
½ cup water
¼ cup sugar
1 lemon, sliced thickly
50 grams plain flour
50 grams rolled oats
50 grams brown sugar
50 grams raw almonds, roughly chopped
50 grams shredded coconut
75 grams butter, melted and cooled
Yoghurt, to serve
Make the crumble:
Place the flour, oats, brown sugar, coconut and almonds into a bowl and stir briefly to mix the ingredients - drizzle in the melted butter and stir until evenly coated in butter. Crumble the mixture onto a baking paper lined oven tray and bake in a 160°C oven for 10 minutes. After this time, drag a fork through the mix to break it up slightly and return to the oven to cook for another 10 minutes or until golden. Remove from the oven, give it a light raking with the fork again and then leave to cool completely.
When cold, store in an airtight container.
Cook the nectarines:
Make the light syrup by simmering the water, sugar and lemon until the sugar has dissolved. Simmer for a couple of minutes to slightly reduce the syrup.
Place the peaches cut side down in an oven proof dish that will snugly take them. Pour over the syrup and then bake in a 160°C oven for 10 minutes.
Remove from the oven, turn the peaches over and then cover and allow to cool completely in the syrup.
When cold, skin the peaches and store them in a jar with the remaining syrup. Keep in the fridge until ready to use.
I've done my bit of recycling and put these lovely jam jars to use as my breakfast "bowl". Perfect for a picnic breakfast - store the components in these jars and assemble on the spot. A bit of peach and syrup at the bottom, followed by the crumble and a generous dollop of thick yoghurt to finish.