BEZI Roasted Peaches

Recipe by Heirloom Supper Club

Photo by Erik Kantar

Ingredients

Serves 4

• For roasted peaches :

  • 4 ripe peaches cut into halves or quarters

  • 2 tbsp olive oil or melted butter

  • 2 tbsp brown sugar (optional, for added sweetness)

  • 1/2 tsp ground cinnamon (optional, for extra flavor)

  • Pinch of salt

• For the BEZI Tahini Foam :

  • 4 oz BEZI Plain

  • 2 tbsp powdered sugar (adjust to taste)

  • 2 tbsp tahini

  • 1/2 cup heavy cream

  • Pinch of salt (to taste)

• For the poppy seed crumble :

  • 1 cup + 2 tbsp all-purpose flour

  • 2 tbsp brown sugar

  • 1/3 cup + 1 tbsp white sugar

  • 1/2 cup high-fat European butter (cold)

  • 1/2 tsp lemon zest (or to taste)

  • 1/4 tsp powdered ginger (or to taste)

  • 1/4 tsp ground cardamom (or to taste)

  • 1 tbsp poppy seeds (or to taste)

  • 1/4 tsp Maldon salt (or to taste)

Preparation

For roasted peaches:

1. Preheat your oven to 375°F.

2. Wash and cut the peaches into halves or quarters, removing the pits.

3. Place the peach pieces on a baking sheet. Brush each piece with olive oil or melted butter. If desired, sprinkle with brown sugar, ground cinnamon, and a pinch of salt.

4. Roast in the preheated oven for 20-25 minutes, or until the peaches are tender and slightly caramelized.

For the BEZI tahini foam:

1. Mix the BEZI Plain, powdered sugar, tahini, and a pinch of kosher salt.

2. Gradually fold in the heavy cream or coconut whip.

3. Transfer to a whipped cream dispenser.

4. Chill in the fridge before using.

For the poppy seed crumble :

1. Preheat your oven to 350°F.

2. Combine Dry Ingredients. In a bowl, mix together the flour, brown sugar, white sugar, lemon zest, powdered ginger, ground cardamom, poppy seeds, and Maldon salt.

3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Spread the crumble mixture evenly on a baking sheet or in a baking dish.

5. Bake for 15-20 minutes, or until the crumble is lightly browned and crisp.

6. Let the crumble cool slightly before using it as a topping for desserts or enjoying on its own.

For serving :

1. Arrange the warm roasted peach quarters on a serving plate.

2. Spoon 2 tablespoons of BEZI Tahini foam on to the plate.

3. Sprinkle poppy seed crumble generously over the peaches.

4. Serve immediately while the peaches are still warm and the BEZI tahini foam is cold.