September is a funny old month – allowing you to cook with the end-of-summer soft fruits one day, and the first of Autumn’s harvest the next.
This recipe makes the most of the last of the season’s nectaries (you could also try peaches or apricots – and fruit past its best is totally fine to use, too).
Afon Mêl’s brilliant apricot mead adds some warming honey and almond flavours; ditch the custard and serve with creme fraiche, honey and flaked almonds for a summery twist.
- 6 ripe nectarines, stoned and chopped
- 100g caster sugar
- 75ml Afon Mêl Apricot Mead
- 100g plain flour plus an extra tablespoon
- 75g unsalted butter
- 50g finely chopped hazelnuts
- creme fraiche, honey & flaked almonds to serve
- Heat the oven to 180C/fan 160C/gas 4.
- Toss the nectarine pieces with one tablespoon of flour, 50g of the caster sugar and the Afon Mêl Apricot Mead.
- Tip into a 30cm x 20cm baking dish.
- Cover with foil and bake for 20 minutes until just beginning to soften.
- Put the rest of the plain flour and butter in a bowl, and use your fingertips to rub together to make breadcrumbs.
- Add the finely chopped hazelnuts and remaining sugar, and mix well.
- Scatter the crumble topping over the nectarines and bake for 30 minutes until golden on top.
- Serve with creme fraiche, a drizzle of honey and a scattering of flaked almonds.
About Afon Mêl
Afon Mêl Honey Farm & Meadery was founded in Ceredigion over twenty years ago – inspired by a family’s love and passion for beekeeping. Their bees have an exciting selection of flowers to choose from; plants such as Sycamore, Hawthorn, Willow, Clover and Blackberry all grow wild in the hedgerows, hills and valleys of the local area.
Afon Mêl produce a collection of five raw honeys, and the largest collection of real meads in the UK. Find out more at www.afonmel.com.