Peach & Pistachio Crumble with Elderflower Cordial

When the cooking show "Sorted" showed up on You Tube, I was an avid fan. I appreciated their antics but, more importantly, their creative and simple approach to food to encourage younger people to get into the kitchen to cook.

 This is such a recipe.

As I write this (July 2022), I am sad to say I no longer have this recipe. It may be on my older computer. I will search. The You Tube channel I reference is, however, still on line and running strong, but it no longer, for some reason, is posting its older recipes. Only the videos.

Even if I find the recipe, (found it!)  and even if you choose not to make it, that is fine. My real purpose in posting this "recipe" is because of the single ingredient of elderberry flower liquor which I urge you to try.

Until I lovingly stumbled upon this particular recipe, I had no idea elderberry liquor even existed. Please, DO NOT confuse this dew from the gods with elderberry syrup. It's not the same. The only time I buy it is during peach season. It's a match made in heaven ... 

A tad sweet, it is wonderfully floral. Sometimes, I simply spoon a bit over incredibly ripened peaches and go from there...  It is a great ingredient for cocktails ... think bubbly champagne and a slice or two of golden peaches.

In other words ... This is all about the booze! I make no apologies. It's not the easiest to find ... The most expensive, from France, is called "St. Germain." The bottle itself is very French: gorgeous and sexy. But at forty bucks and/or over ... well ... come on now. Luckily, I found an American alternative from Washington State at half the price but just as wonderful and both are "saintly." It's your call.

Use ripe but firm peaches. Shortbread cookies are easier to find in England than here in the States. Here, your choice is the pricey imported Walkers. I have used Lorna Dune and Pepperidge Farm "Chessmen" cookies. I once tried vanilla wafers, but they don't keep their crispiness and turn soggy. If you are adventurous, just make your own. The ingredients are few, but the taste beats any store-bought cookie. I once saw a recipe for rosemary shortbread cookies. Now, how great would those be? Serve one on the side ...

This is an elegant, simple dessert for a light summer dinner party. Serve in champagne glasses or other "stemmed" dessert ware.

• 4 medium ripe, yet firm peaches, unpeeled
• 1 shot elderflower cordial (I suggest more)
• water
• 1 handful shelled pistachios salted or unsalted
• 25 g.butter, melted (2 T)
• 120 g. light brown sugar (about 1 cup) see note below in directions
• 1 tablespoon flour, AP or self-rising
• 50 g. shortbread cookies, roughly crumbled. You don't want sawdust. (4T)

Cut peaches into quarters. Place in a medium saucepan. Add elderflower cordial and then top with water just until peaches are covered. Bring just to a simmer for a few minutes. Remove from heat.

Chop pistachios. Place in a small bowl. Add brown sugar, flour and crushed shortbread cookies. Mix. Drizzle in the butter. NOTE: I'm never quite sure about the brown sugar measurement. In the video, it simply looks like they use Demerara or raw sugar. I use light brown sugar, but don't pack it down. Seems to work fine.)

Place half of peaches in medium bowl. Tip in some of the syrup (it will be pinkish). Top with crumble mixture.

Place on a sheet pan or tinfoil to catch any drips. Bake at 355 F (180C) for about 15 minutes until topping is golden and edges bubbly.

Bring to room temp. Serve with additional shortbread cookies and a spoonful of fresh whipped cream or vanilla ice cream.