Preheat oven to full heat. In 25cm earthenware dish, add peaches, vanilla, lime zest, brown sugar, orange zest, orange juice, ginger. Toss well to coat everything. Put in oven and immediately reduce heat to 190C/375F for 15 minutes until softened.

Put pine nuts, flour and sugar in a bowl then add a pinch of salt. Grate in the chilled butter and finger rub until you have breadcrumb consistency. If necessary add a tbls water to bring it together.

Remove peaches from oven and add half a glass of water to ensure it's not sticking to the sides. Gentle mix. Dollop on 6 big spoonfuls of the cobbler topping (using it all up). Return to oven for 20 mins. Should be bubbling and golden on top. Serve hot with ice cream.