PEACH AND BLUEBERRY GRUNT

Peach and Blueberry Grunt image

Provided by Irmgard

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon cornstarch
2 oranges, use the juice from both and the zest from 1/2
2 tablespoons caster sugar
6 peaches
250 g blueberries
200 g self-raising flour
50 g butter, cut into small pieces
15 g butter, melted
100 g light muscovado sugar
1 teaspoon ground cinnamon
6 tablespoons milk

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.