Caramelised peaches on vanilla brioche

Caramelised peaches on vanilla brioche recipe

2 ratings

An indulgent, comforting way to enjoy the season's sweetest peaches caramelised in brown sugar and butter and served on crisp, golden brioche infused with cinnamon, vanilla and orange. Finish off this easy summer dessert with a dollop of rich, rum-spiked cream. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 650 calories / serving

Ingredients

  • 4 peaches, halved and stoned
  • 1 tbsp light brown soft sugar
  • knob of butter

For the vanilla brioche

  • 2 eggs, beaten
  • 100ml semi-skimmed milk
  • 1 tsp vanilla essence
  • 25g caster sugar
  • 1/4 tsp ground cinnamon, plus extra for dusting
  • 1 orange, zested
  • 8 brioche slices
  • 2 tbsp olive oil

For the rum-spiked mascarpone

  • 1 tbsp dark rum
  • 1 tbsp icing sugar
  • 150g mascarpone

Each serving contains

  • Energy

    2715kj
    650kcal
    33%
  • Fat

    44g 62%
  • Saturates

    15g 74%
  • Sugars

    55g 61%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 54.7g Protein 12.5g Fibre 4g

Method

  1. Preheat the oven to gas 1/4, 110°C, fan 90°C. For the brioche, whisk the eggs, milk, vanilla essence, sugar, cinnamon and orange zest in a bowl. Soak the brioche slices; remove.
  2. Heat half the oil in a frying pan. Working in batches, fry half the brioche until golden on both sides. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and brioche.
  3. Sprinkle the peach flesh with the caster sugar. Melt half the butter in a frying pan. Add the peaches, cut-side down, and cook over a medium heat for 3-4 minutes, until golden. Turn over, add the remaining butter and cook for 3-4 minutes more.
  4. Meanwhile, mix the rum, icing sugar and mascarpone in a bowl. Divide the brioche and peaches between plates. Serve with the rum-spiked mascarpone and an extra dusting of cinnamon.

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