Peach and Cantaloupe Grunt
 
Makes 8 to 10 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F (190°C).
  2. In a 12-inch skillet, combine peaches, cantaloupe, brown sugar, and zest. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. 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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/peach-cantaloupe-grunt/