Peach And Blueberry Grunt Recipes

PEACH GRUNT

Steps:

• Stir together water, sugar, and ginger (if using) in skillet until combined.
• Add sliced peaches. Bring to a gentle boil over low heat.
• Meanwhile, add flour, baking powder, and baking soda to a large bowl. Stir to combine.
• Cut in butter with a pastry blender until like coarse crumbs.
• Stir in buttermilk.
• Drop dough over the fruit mixture. Cover and cook over low heat until dough is cooked through - about 15 minutes.
• Serve with the fruit sauce "slumped" over the dumpling.
• Top with whipped cream or ice cream if desired.
• *Buttermilk adds a tangy flavor that goes well with peaches. However, you may use regular milk instead. If using regular milk, omit the baking soda.

PEACH AND BLUEBERRY GRUNT

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.