About the Recipe
The wonderful aromas of California stone fruit escaping from your oven on a cool winter’s day is pure heaven. This dessert can be made entirely on the stovetop in a casserole with the lid on, but finishing in the oven gives a lovely crisp golden crust.
Ingredients
Grunt Topping
2 cups plain flour
2 teaspoons baking powder
¼ teaspoon bi carb soda
1 teaspoon salt
60g butter, cut into small pieces
¾ cup buttermilk
Milk, for brushing
Filling
8-10 nectarine (or peaches)
¾ cup sugar
½ cup water
½ teaspoon ground ginger
Preparation
Sift flour, baking powder, carb soda and salt into a bowl. Using fingertips, rub butter through the flour until mixture resembles breadcrumbs. Make a well in the centre and pour in the buttermilk. Mix with a butter knife until a dough forms, the transfer to a floured board, and knead until smooth. Wrap in plastic and refrigerate until ready to make grunt.
Preheat oven to 200°C.
Combine nectarines, sugar, water and ginger in a large heavy based saucepan. Bring to the boil, then reduce heat and simmer until liquid is syrupy, about 10 minutes.
Spoon mixture into a large shallow baking dish. Roll out dough to 2cm and cut rounds about 4cm wide. Arrange over the fruit. Brush tops with milk and bake for 20 minutes or until tops are deep golden brown.
Allow to cool for 5-10 minutes before serving.