Fabulous summer dessert. Perfect to enjoy outdoors after a braai.

Ingredients

Peach Compote

• 1 x 410 g can Rhodes Quality Peach Slices in Syrup
• 30 ml (2 Tbsp) sugar
• 30 ml (2 Tbsp) lemon juice
• 2.5 ml (½ tsp) ground cinnamon

Crumble

• 30 ml (2 Tbsp) desiccated coconut
• 65 ml (¼ cup) oats
• 65 ml (¼ cup) cake flour
• 65 ml (¼ cup) brown sugar
• 65 ml (¼ cup) butter
• to serve: 6 ready made waffles, vanilla ice cream

Method

1. To make the peach compote, drain the Rhodes Quality Peach Slices and chop into even sized pieces.
2. Place the chopped peaches, sugar, lemon juice and ground cinnamon together in a small saucepan and bring to the heat.
3. Reduce to low heat and simmer, stirring often, for ten minutes or until the mixture thickens.
4. Remove from heat and set aside to cool.
5. To make the crumble, combine the coconut, oats, flour and sugar in a bowl.
6. Rub the butter into mixture.
7. Spread the mixture out on a baking tray that has been lined with baking paper.
8. Bake in an oven that has been preheated to 180°c for 5 minutes.
9. Remove from the oven and stir and then bake for a further 5 minutes or until golden, crispy and crumbly.
10. Remove from the heat and cool.
11. Gently bend the waffles into a taco shape and hold in place between the rises of an upside down cupcake tray.
12. Heat the waffles in an oven preheated to 180°c for 5-10 minutes or until crisp.
13. Fill the waffle shell first with vanilla ice cream and then top with the peach compote and sprinkle with the crumble.
14. Serve immediately.