Preheat the oven to 220°C (425°F). This recipe makes three ceramic ramekins (8 cm diameter, 5 cm high). Cut the unsalted butter into small cubes and freeze for 1 hour.
Peel, pit, and roughly chop the yellow peaches. Place them in a mixing bowl. Add granulated sugar, torn basil leaves, balsamic vinegar, and ginger powder. Mix well and let marinate for 10 minutes.
In a separate mixing bowl, combine all-purpose flour, granulated sugar, and baking powder. Mix well. Add the frozen butter cubes, coat with flour, and use your fingers to flatten into flakes.
Grate the parmesan cheese finely and add it to the flour mixture. Pour in the whipping cream and mix until a dough forms. Wrap in plastic wrap and chill in the fridge.
Evenly divide the marinated peaches into the three ramekins. Bake in the preheated oven for 15 minutes.
Remove from oven. Tear the chilled dough into irregular chunks and place on top of the peaches. Return to oven and bake for another 18 minutes, until the topping is golden brown.
Let cool for 20 minutes before serving.
You can scale the ingredients up or down depending on your container size. Adjust baking time accordingly.
You can use nectarines, white peaches, or yellow peaches. Yellow peaches have a more balanced sweet-tart flavor and hold their shape better when baked. Choose firmer peaches that yield slightly to pressure—these are perfectly ripe and easy to peel by hand. If not, you can use a peeler or blanch the peach for 30 seconds and then shock it in ice water to peel easily.
Adjust the amount of cream based on the flour’s absorbency. The final dough should be non-sticky.
Place a baking tray underneath the ramekins to catch any overflowing juices.
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