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" Ingredients \u2022 1\u00BD cups lightly crushed granola \u2022 \u00BD cup lightly packed dark-brown sugar \u2022 4\u00BD T unsalted butter \u2022 \u00BD cup all-purpose flour \u2022 \u00BD tsp. cinnamon \u2022 \u00BD tsp. ginger \u2022 \u00BD tsp. ground anise \u2022 Salt \u2022 Red-currant jam \u2022 2 T honey \u2022 2 lb. ripe peaches, cut into small chunks \u2022 2 T sugar \u2022 1\u00BD T cornstarch \u2022 Juice of \u00BD lemon \u2022 \u00BC tsp. freshly grated nutmeg \u2022 \u00BC lb. frozen puff pastry, defrosted \u2022 1 egg beaten with 1 tsp. cold water \u2022 Confectioners&amp;#039; sugar, for dusting Directions In a food processor, pulse the granola, brown sugar, 2\u00BD tablespoons butter, the flour, cinnamon, ginger, anise, and a pinch of salt until the streusel resembles coarse sand. Chill until needed; if necessary, crumble again.  Preheat oven to 375\u00BA F. Brush jam on the bottoms and sides of 4 individual oval ramekins, and place on a parchment-lined baking sheet. Melt the remaining butter with the honey in a nonstick skillet. Toss the peaches in a bowl with the sugar, cornstarch, \u00BC teaspoon salt, the lemon juice, and nutmeg. Add them to the pan, and stir until heated through. Divide among the ramekins, and gently press streusel on top. Cut puff pastry into strips \u215B inch thick; arrange in a lattice pattern, pressing the ends against the ramekins, and brush the pastry with the egg. Bake for 30 to 35 minutes, until golden. Dust with confectioners&amp;#039; sugar. Serve warm. "^^<http://www.w3.org/2001/XMLSchema#string>
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