1 ½ cups Equal powdered sugar substitute
2 litres (8 cups) water
3 whole cloves
2 cinnamon sticks, broken
2 star anise
1 vanilla bean, split
4 large and firm peaches
3 passionfruit, pulp removed, to serve
2 x 125 g punnets fresh raspberries, to serve
50 g flaked almonds, skin on
2 tbsp wholemeal flour or gluten-free plain flour
½ tsp ground cinnamon
finely grated zest of 1 mandarin
3 tbsp Equal powdered sugar substitute
20 g light margarine
- Put Equal Spoonful, water, cloves, cinnamon, star-anise and vanilla bean in a medium saucepan. Bring to a simmer. Add peaches and cover with a round of baking paper. Cover pan with the lid and cook for 20-25 minutes, turning peaches once, or until peaches are tender. Using a slotted spoon, remove peaches from poaching liquid and transfer to a dish. Set aside to cool.
- Strain poaching liquid through a sieve into a large saucepan, discarding solids. Bring to the boil over a high heat. Reduce heat to medium-high and cook for 25-30 minutes or until liquid reduces by half. Set aside for 30 minutes to cool. Carefully peel peaches and discard the skin. Halve each peach and remove the stone. Transfer peach halves to a large airtight container and set aside until ready to serve. Transfer the reduced poaching liquid to a small bowl and refrigerate until ready to serve.
- Meanwhile, to make the almond crumble, preheat oven to 170°C (fan-forced). Line an oven tray with baking paper. Put almonds, flour, cinnamon, mandarin zest and 2 tbsp of the Equal Spoonful in a small bowl. Using your fingertips, rub margarine into flour mixture until the mixture comes together in clumps. Separate into small pieces and spread over prepared tray. Bake for 8-10 minutes, turning once, or until golden brown. Transfer to a bowl and stir through the remaining Equal Spoonful.
- Divide peach halves between shallow serving bowls. Spoon 2 tbsp of poaching syrup into each dish. Drizzle passionfruit over syrup and sprinkle over raspberries. Sprinkle almond crumble over peaches and serve.