First, make the whipped mascarpone. Place the mascarpone, Greek yoghurt and vanilla extract in a bowl and whisk by hand for a couple of minutes until it starts to thicken. Don’t over mix it or it will split. Cover and place in the fridge until needed.
To make the crumb, preheat the oven at 180˚C (fan forced). Place the sugar, flour and Gewürzhaus Gingerbread spice in a bowl, then slowly pour in the melted butter. Mix gently with a fork until it starts to resemble a crumb and there’s no more flour visible. Don’t over mix it or it can be become a dough. Sprinkle in the salt.
Spread the crumb over a tray lined with baking paper. It’s okay to have big lumps, you don’t need to break them up too much at this stage. Place in the oven and cook for 8 minutes. Take them out and move them around so they cook more evenly, break up any big lumps you see and put the tray back in the oven for a further 5 minutes or until they start to turn golden. Watch them so they don’t burn. Take them out and leave them aside to cool and harden up.
Preheat a griddle pan over a medium-high heat for a few minutes. Place the peaches cut-side down on the grill and cook for 3 minutes. Take them out, brush some honey on them, then put them back on the grill for a further minute until they are really caramelised. Let the peaches cool for a few minutes before assembling.
To serve, place the crumb on a plate with the the peaches on top. Place a generous teaspoon of mascarpone in the centre of each peach and sprinkle with the finely chopped basil. Serve immediately.
