We went beyond the basic biscuit topping, and created dense, nutty dough brimming with fresh basil that makes for the perfect complement to the sweet cantaloupe and stone fruit filling.
Peach and Cantaloupe Grunt
Makes 8 to 10 servings
- 2 pounds (907 grams) fresh peaches, peeled, pitted, and cut into ½-inch-thick slices
- 1⅓ pounds (700 grams) peeled and seeded cantaloupe, cut into ¼-inch-thick slices
- 1 cup (220 grams) firmly packed light brown sugar
- 1 teaspoon lemon zest
- 2 tablespoons (30 grams) water
- 1 tablespoon (8 grams) cornstarch
- Macadamia Nut Basil Topping (recipe follows)
- 1 tablespoon (12 grams) turbinado sugar
- Preheat oven to 375°F (190°C).
- In a 12-inch skillet, combine peaches, cantaloupe, brown sugar, and zest. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally.
- In a small bowl, stir together 2 tablespoons (30 grams) water and cornstarch; stir into peach mixture. (Dissolving the cornstarch in water helps to prevent clumping when it’s added to the fruit mixture.) Cook, stirring frequently, until thickened, about 2 minutes. Remove from heat, and transfer to a 3-quart baking dish.
- Using a large cookie scoop or spoon, divide Macadamia Nut Basil Topping into 8 rounds, and flatten slightly. Place over fruit mixture; sprinkle with turbinado sugar.
- Bake until browned and bubbly, about 30 minutes. Let cool in pan for 15 minutes. Serve warm. Cover and refrigerate for up to 3 days.
Macadamia Nut Basil Topping
Makes 8 biscuits
- 1¼ cups (156 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 6 tablespoons (84 grams) cold unsalted butter, cubed
- ½ cup (48 grams) macadamia nut meal
- ½ cup (120 grams) heavy whipping cream
- 1 tablespoon (2 grams) chopped fresh basil
- In a large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in nut meal, cream, and basil just until combined. Gently shape dough into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
To keep the butter as cold as possible, try freezing it for 10 to 15 minutes before using. To make macadamia nut meal, grind macadamia nuts in a food processor.