Finally, a perfect ‘for one’ recipe. I reused an old camembert oven dish for this, they look the part and are a perfect size for a dessert. Multiply the recipe for each extra person added.
125g Tinned peaches (roughly half a tin)
2 tbsp Moore’s Irish Gin
1 tbsp light muscovado sugar
20g Butter, at room temperature
15g Light muscovado sugar
10g Flaked almonds
You’ll also need….
A ramekin or other small oven proof dish
Heat the oven to 190°C/170°C fan/gas 5.
For the filling, strain your peaches to remove any syrup. Arrange the peaches in an oven proof dish, add the Moore’s Irish Gin and sprinkle over the sugar.
Put the dish in the oven for 15 minutes until it’s bubbling and slightly reduced.
For the crumble topping, use your fingers to mix the butter, flour, light muscovado sugar and flaked almonds in a bowl. This should begin to stick and form pea-sized clumps.
Spoon the crumble over the hot peaches and return the dish to the oven and bake for a further 25 minutes. The crumble should be a golden brown and will be bubbling around the edges. Remove the crumble from the oven, let it rest for 5 minutes and serve hot with custard or cream.
Watch the ‘how to video’ of this recipe and many more on our Instagram page @mooresdrinks.