I’ve read that Viggo Mortensen will be playing Sigmund Freud on David Cronenberg’s next movie – such great news. I love both gentlemen working separately, but together they’re even more wonderful.
Here’s another great pairing: peaches and raspberries. It was my first time trying them together, but certainly won’t be the last.
Peach, raspberry and almond crumble
adapted from Australian Gourmet Traveller
300g peaches (about 2)
45g frozen raspberries
1 ½ tablespoons demerara sugar
1 teaspoon vanilla extract
2/3 cup (93g) all purpose flour
¼ cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1cm pieces
3 ½ tablespoons demerara sugar
1 ½ tablespoons flaked almonds
For almond crumble, preheat oven to 200°C/392°F. Combine flour and butter in a medium bowl and rub with your fingertips until fine crumbs form. Add sugar and almonds, mix to combine and set aside.
Cut peaches into wedges and combine with remaining ingredients in a large bowl. Divide among two 1 cup (240ml) capacity ovenproof baking dishes, top with almond crumble and bake until golden brown (25-30 minutes). Serve immediately with double cream or ice-cream.