Feijoa, peach and cardamom crumble

Riesling and cardamom deliver delicious flavours to accompany sweet feijoas and peaches in this crumble.

Ingredients

12	Feijoas (Main)
3	Peaches
1 cup	Water
½ cup	Riesling
2	Cardamom pods
½ cup	Sugar, plus an extra 3/4 cup
1 tsp	Baking powder
100 g	Plain flour
1 Tbsp	Coconut
2 Tbsp	Rolled oats
½ tsp	Salt
1 ½ tsp	Ground cardamom
70 g	Butter, softened
1 bottle	Cream, to serve

Directions

1. Peel the feijoas and halve. Peel the peaches, remove the stone and slice.
2. Put in a saucepan with the water, wine, cardamom pods and first measure of sugar.
3. Gently simmer until the fruit softens - approximately 10 minutes.
4. Preheat oven to 200C. In a bowl, combine the second measure of sugar, baking powder, flour, coconut, rolled oats, salt and cardamom, then rub in the butter using your fingertips.
5. Spoon the fruit and juice into individual oven dishes, cover with the topping and bake for 15-20 minutes or until the topping is golden. Serve with cream.