Peach & blueberry grunt

Name: Peach & blueberry grunt
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp cornflour; 1 juice 2 oranges and zest from; 2 Tbsps caster sugar; 6 ripe peaches; 250 grams blueberry; 200 grams self-raising flour; 50 grams butter, cut into small pieces, plus 15g/½oz, melted; 100 grams light muscovado sugar; 1 teaspoon ground cinnamon; 5 Tbsps milk

Peach & blueberry grunt requires approximately 1 hour from start to finish. This recipe serves 6. Watching your figure? This lacto ovo vegetarian recipe has 357 calories, 6g of protein, and 8g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. If you have milk, juice of orange, caster sugar, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 190C/170C fan/gas

Equipment you will use

Oven

Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar. 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 3-4 mins.

Ingredients you will need

Orange Zest

Corn Starch

Peach

Butter

Juice

Sauce

Sugar

Equipment you will use

Frying Pan

Remove from the heat, stir in the blueberries and tip into the prepared dish.

Ingredients you will need

Blueberries

Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in half the sugar.

Ingredients you will need

Fine Breadcrumbs