Grilled peach with spelt crumble, honey and rosemary
Preparation
Preheat the Tepan to 220 degrees. Place the ingredients for the crumble in a bowl and knead to a crumbly consistency. Briefly place in the freezer. Halve the peach and place cut-side down on the upper third of the Tepan with a little cooking oil. Add the sprigs of rosemary and drizzle honey over the peach halves. Scatter the crumble mixture over the remaining two-thirds of the Tepan area and fry until golden brown, constantly turning and breaking it up with a spatula. Divide the spelt crumble between two plates and place the peach halves on top. Drizzle with a little more honey and serve with several crispy, grilled rosemary needles. Serve with a little frozen yogurt (optional).
For two people
- 1 large ripe peach
(out of season: plums or pears) - 2 tsp honey (e.g. lavender honey),
additional honey for garnishing - 2 – 3 sprigs of rosemary
- A little cooking oil
For the crumble
- 50 g cold butter
- 70 g raw cane sugar
- 100 g spelt flour (e.g. type 630)
- Pinch of salt
