I halved the greengages and poached them in a little water for about 10 minutes, turning about half way through. I didn’t bother with any sort of sweetening, but you might want to add a bit of honey – we don’t have a particularly sweet tooth. If I’m poaching plums, I often add star anise, or some cloves and cinnamon.
On to the topping: this is great if you’re trying to keep your carbs down, as ground almonds are far less carby than flour.
Whizz 5oz ground almonds, 5oz margarine and 4oz sugar (anything will do – last night I used a mix of granulated and demerara, as that’s what came to hand), and two eggs, in the food processor.
Ladle it on top of the fruit, smooth it out a bit, bung in the oven for 50 minutes at gas 4 / 180˚. If you have some, sprinkle the top with slivered almonds, as they give it a lovely texture.