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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks.

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Speaker 2: Be hope you listen to those words carefully.

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Speaker 3: Just having a bit of fun with you this morning.

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Speaker 3: That stone fruit by Soaked O Snicky Works is our cooks.

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Speaker 3: He's with us, good morning.

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Speaker 1: I love it.

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Speaker 4: Yeah, a little bit of fruit song.

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Speaker 3: Yeah, yes, I think yeah, if you look at the

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Speaker 3: words very carefully, I think it might actually be stoned

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Speaker 3: fruit as opposed to stone fruits.

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Speaker 5: So we.

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Speaker 3: Don't know what you're talking about there. Yeah, I don't

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Speaker 3: have no idea. Yes, yes, yes, yes, not d stone

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Speaker 3: for no yet. Anyway, we need a peach and vanilla

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Speaker 3: crumble slice. Yeah, although I mean, I know we're in

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Speaker 3: to bring the heat, and I don't want to get

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Speaker 3: ahead of myselves. But have you got fresh peaches?

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Speaker 1: No?

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Speaker 5: I haven't, But at this time of the year, I

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Speaker 5: always get ahead of myself.

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Speaker 4: I'm desperate, desperate for the summer fruit, and so.

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Speaker 5: This is the time that I really rely quite heavily

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Speaker 5: on canned fruit and fruit or something that I've preserved

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Speaker 5: or something that I've frozen. You're absolutely right, so because

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Speaker 5: you know you do all that sort of well, I

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Speaker 5: freeze a lot of fruit in the summer, a lot

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Speaker 5: of seasonal stuff that's sort of dropped off, you know,

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Speaker 5: and I think, oh, oh, save that, and then summer

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Speaker 5: comes around and it's still in my freezer.

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Speaker 4: So about this time I start diving in and go, well,

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Speaker 4: what's there.

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Speaker 5: But I guess I was thinking about this because during

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Speaker 5: the week I read a disturbing story that a lot

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Speaker 5: of our New Zealand orchards orchardists in the Bay a

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Speaker 5: plenty have had their contracts canceled for supply or reduced

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Speaker 5: by what is because what.

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Speaker 4: Are saying that? You know, they're tinned fruit for New Zealand.

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Speaker 5: Peaches are on the decline, and I had a look

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Speaker 5: at the prices and they're about three eighty a can,

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Speaker 5: and you can buy you can buy fruit for about.

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Speaker 4: A dollar eighty nine.

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Speaker 2: Wow.

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Speaker 4: Okay, fruit does not come from New Zealand. You know,

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Speaker 4: we have good.

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Speaker 5: Labor laws where we have good fruit production, where our

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Speaker 5: fruit is amazing.

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Speaker 4: It hasn't traveled miles, et cetera all that.

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Speaker 5: So I guess this is a bit of a shout

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Speaker 5: out to our fruit growers and for all of us

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Speaker 5: consumers to try, if ever you can, to choose New

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Speaker 5: Zealand made. It might be a bit more expensive and

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Speaker 5: we might wonder why, but it is for all those reasons,

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Speaker 5: and it's great quality, and we do have good label laws,

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Speaker 5: et cetera in this country.

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Speaker 4: So let's do it.

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Speaker 5: This is a peach and vanilla crumble slice and it

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Speaker 5: is amazing. All you need to do is cream two

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Speaker 5: hundred grams of butter. There goes you budget right there anyway,

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Speaker 5: and a cup of sugar. That's cheap though, that's good. Okay,

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Speaker 5: Well take the wind cream that up till it's nice

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Speaker 5: and fluffy, and then beat in a nice egg and

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Speaker 5: a good tablespoon. I mean I always put a teaspoon

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Speaker 5: in the in the recipes, but really I mean a

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Speaker 5: tablespoon because you've got to really taste the vanilla in

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Speaker 5: this one.

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Speaker 4: Mix in two.

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Speaker 5: Cups of plain flour plus two tea spoons of baking powder,

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Speaker 5: and you start mixing that in and you think, oh,

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Speaker 5: this is a lot of flour and it's never gonna

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Speaker 5: need it. It's never gonna work. And do I need

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Speaker 5: a bit of milk in there?

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Speaker 4: You do not.

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Speaker 5: Just keep mixing, mixing, mixing, and it'll come together. And

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Speaker 5: you want to press all of that mix to your bar,

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Speaker 5: about half a cup of it into a lined kind

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Speaker 5: of Swiss rolltin and press it in and so that

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Speaker 5: it's a nice even base, and then scatter over. You're

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Speaker 5: taking your lovely cand of New Zealand peaches. You've drained

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Speaker 5: them off. You can use that juice for something else.

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Speaker 5: Mix it with a little bit of champagne or prosecco,

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Speaker 5: and mix it with a little bit of soda water

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Speaker 5: or ice. You chopped up that fruit and sprinkle that

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Speaker 5: over the base jack, and then add an extra tablespoon

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Speaker 5: of flour to your remaining dough ingredients. Mix that together

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Speaker 5: so it's kind of crumbly. Strew this over the fruit.

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Speaker 5: Left that old word strew. Strew it over the fruit,

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Speaker 5: and Dad tea spoonsful of sour cream all over the

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Speaker 5: top as well. I used about a third of a

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Speaker 5: cup of sour cream. Bake it for forty five minutes

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Speaker 5: or until the top is ready golden.

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Speaker 4: Leave it to cool or eat it warm.

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Speaker 5: You can slice it into fingers or squares. I made

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Speaker 5: this in about two seconds flat last night, photographed it

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Speaker 5: for you, and then took it up to a little

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Speaker 5: soiree we were having here in the community and I

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Speaker 5: dusted it with icing sugar and er went down a treat.

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Speaker 4: It was absolutely beautiful.

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Speaker 5: You know, you can have it with whipped cream and

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Speaker 5: ice cream, or you can just have it as a

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Speaker 5: bit of a slice. It's beautiful and you know that

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Speaker 5: with our canned fruit, it's a winner. So if you're

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Speaker 5: missing summer fruit, if you're longing for it, get into it.

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Speaker 3: Just wheat the appetite, don't you Just to wheat the appetite.

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Speaker 5: And not all canned fruits, you know, canned strawberries. I

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Speaker 5: wouldn't go for canned mushrooms. I'm not a big fan

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Speaker 5: of but there's a couple of things black Doris plums.

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Speaker 4: And New Zealand peaches.

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Speaker 5: I used to love the New Zealand apricots too, so

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Speaker 5: those in a can are great.

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Speaker 3: How do you feel about a canned light chie?

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Speaker 4: Oh well, I ton'tally love a light che Oh now,

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Speaker 4: don't you? I bet they got no to perfume me

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Speaker 4: for me?

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Speaker 3: Interesting?

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Speaker 1: Interesting?

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Speaker 3: You know you're the same as my wife. She doesn't

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Speaker 3: like perfume me foods either. Yeah, yeah, okay, I fair

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Speaker 3: enough each other Ran, Thank you so much, Nikki. We

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Speaker 3: will make sure that recipe for a pitch and vanilla

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Speaker 3: crumble slice is up on the News Talks, he'db website.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to News Talks he'd be from nine am Saturday, or

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