Gently simmered peach slices infused with Myanbah Farm Apricot, Quince Cinnamon and Vanilla Jam for a warm, fruity delight. Then topped with a decadent crumble of toasted granola, crushed walnuts, and Biscoff biscuits in butter and brown sugar. Crown it with vanilla bean ice cream. Pure bliss in every spoonful!
- 695g tin of peace slices, drained
- 1x jar Myanbah Farm Apricot, Quince Cinnamon and Vanilla Jam
- 1L vanilla bean ice cream
Cheats Crumble Topper
- 100g unsalted butter
- 1x tablespoon brown sugar
- 2 cups toasted granola
- 8 Biscoff biscuits, crushed
- ¼ cup crushed walnuts
Add the peach slices and Myanbah Farm Apricot, Quince Cinnamon and Vanilla Jam to a pan and simmer until the peaches are warmed through and the sauce is gently bubbling.
In a separate pan, add the butter and brown sugar. Stir until dissolved. Add the granola and crushed nuts. Stir until toasted and golden.
To serve, divide the peach mixture amongst decorative glasses. Top with spoonfuls of the toasted granola and nut mixture.
Sprinkle the Biscoff crumbs on top. Serve with 1-2 generous scoops of vanilla bean ice cream.