Caramelised Peaches with White Chocolate Cream and Almond-Pistachio Crumble

White Chocolate Chamomile Cream

• 500ml whipping cream
• 1 tbsp (15 ml) dried chamomile flowers
• 225g white chocolate, chopped

Almond-Pistachio Crumble

• ½ cup (125 ml) crushed ginger snap cookies
• ½ cup (125 ml) all-purpose flour
• ¼ cup (60 ml) chopped almonds
• ¼ cup (60 ml) chopped shelled pistachios
• ¼ cup (60 ml) brown sugar
• ¼ tsp (1 ml) salt
• ½ cup (125 ml) unsalted butter, diced and softened

Caramelised Peaches

• 2 tbsp (30 ml) unsalted butter
• ¼ cup (60 ml) orange juice
• 2 tbsp (30 ml) honey
• 1 pinch salt
• 8 ripe but firm peaches, halved and pitted

White Chocolate Chamomile Cream

In a Le Creuset Cast Iron 2L Saucier over medium heat, warm the cream and chamomile flowers until just simmering. Remove from the heat and cover with the lid. Let sit for 10 minutes.

Remove the lid and add the white chocolate, making sure it is fully submerged in the cream. Let sit for 1 minute without stirring. Whisk until smooth. Strain through a sieve and return to the cleaned Saucier or into a clean bowl. Cover and refrigerate for 8 hours or overnight.

Almond-Pistachio Crumble

Preheat the oven to 180°C. Line a Large Shallow Roasting Tray with parchment paper.

In a bowl, combine all of the ingredients except for the butter. Add the butter and work it in using your fingertips until the dry ingredients are moistened. Spread the mixture out on the Tray. Bake for 15 to 18 minutes, stirring twice, until golden. Set aside to cool.

Caramelised Peaches

Melt the butter in a Le Creuset Cast Iron 30cm Signature Round Skillet over medium-high heat. Add the orange juice, honey, and salt. Stir until the honey has melted. Add the peaches, cut side down, and cook until golden, about 5 minutes. Flip the peaches over and reduce the heat to medium-low. Cook for another 5 minutes or until tender.

Meanwhile, whisk the white chocolate cream in a stand mixer or with an electric mixer on medium speed until semi-stiff peaks form. Do not overmix.

Serve the peaches hot or at room temperature, topped with the whipped cream and crumble. Drizzle with the caramel left over in the Skillet.