CookEat Recipe
Fig and Peach Crumble with Rose Cream
Soft figs and peaches under a buttery crumble topping, served warm with lightly whipped rose cream. Makes six spooned dessert portions.
Method
Steps
Step 1
Plan for 25 minutes preparation, 40–45 minutes baking and 20 minutes cooling. Heat the oven to 190°C conventional / 170°C fan. Use a shallow 20 cm round ovenproof dish, at least 5 cm deep, set on a baking tray.
Step 2
Trim and quarter fresh ripe figs to obtain 250 g fruit. Stone the peaches and cut 350 g edible flesh into 1 cm wedges. Toss both fruits with 20 g of the flour and 30 g of the brown sugar in the dish; arrange an even layer without compressing it.
Step 3
For the topping, rub the cold diced butter into the remaining 160 g flour until coarse crumbs form, then mix in the remaining 60 g sugar. Squeeze small handfuls to form rough clumps and scatter loosely over the fruit, leaving small gaps for steam.
Step 4
Bake for 40–45 minutes until the crumble is golden throughout and fruit juices are bubbling in the centre as well as around the edge. If the top darkens before the centre bubbles, cover loosely with foil and continue baking in 5-minute intervals.
Step 5
During baking, reserve 0.1 g of the 0.5 g food-grade dried rose petals for the crumble. Crush the remaining 0.4 g finely. Whip the cold liquid cream, 35% fat, to soft peaks and fold in the crushed petals. Refrigerate at 4°C or below until serving.
Step 6
Let the crumble stand for 20 minutes so the juices thicken slightly. Scatter the reserved 0.1 g rose petals over the surface. Spoon into six bowls and divide the rose cream between them. Refrigerate leftovers at 4°C or below within 2 hours of cooking; use within 2 days.
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