Peach Grunt Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. Halve, stone and slice the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins. Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar. Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm. Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20-25 mins, until the topping is crisp and golden. Serve warm.

Steps:

• Stir together water, sugar, and ginger (if using) in skillet until combined.
• Add sliced peaches. Bring to a gentle boil over low heat.
• Meanwhile, add flour, baking powder, and baking soda to a large bowl. Stir to combine.
• Cut in butter with a pastry blender until like coarse crumbs.
• Stir in buttermilk.
• Drop dough over the fruit mixture. Cover and cook over low heat until dough is cooked through - about 15 minutes.
• Serve with the fruit sauce "slumped" over the dumpling.
• Top with whipped cream or ice cream if desired.
• *Buttermilk adds a tangy flavor that goes well with peaches. However, you may use regular milk instead. If using regular milk, omit the baking soda.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish.
• Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries.
• Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.

Steps:

• Heat the oven to 375 degrees F.
• Butter a wide shallow ovenproof dish.
• Blend the corn starch with the orange zest and juice, and put in a large pan with the sugar.
• Peel, halve, stone and slice the peaches and add to the pan.
• Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3 to 4 minutes.
• Remove from the heat, stir in the blueberries and tip into the prepared dish.
• Tip the flour into a mixing bowl and add the 50 g butter.
• Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half of the sugar.
• Mix the remaining sugar with the cinnamon and set aside.
• Add the milk to the dry ingredients and mix to a soft dough.
• Turn out onto a lightly floured surface and knead briefly.
• Roll out to an oblong roughly 16 x 24 cm.
• Brush with melted butter and sprinkle evenly with the spicy sugar.
• Roll up from one long side and cut into 12 slices.
• Arrange around the top of the dish, leaving the centre uncovered.
• Bake for 20 to 25 minutes, until the topping is crisp and golden.
• Serve warm.