Huxelrebe Auslese, sweet, 2009
This sweet dessert wine underscores the soft peach aroma. The bouquet, rich with tropical fruit, unfurls especially well when enjoyed between 8 - 10°C/50°F.
Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.
Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 - 10 min. until crispy and golden.
For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).
Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.
Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.