Caramelised peaches on vanilla brioche recipe

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

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.

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.

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.

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.

See more Summer dessert recipes

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  • Ingredients

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

  • 2 eggs, beaten
  • 100ml (3 1/2fl oz) semi-skimmed milk
  • 1 tsp vanilla essence
  • 25g (1oz) 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 (5oz) mascarpone
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  • Energy 2713kj 650kcal 33%
  • Fat 43.5g 62%
  • Saturates 14.8g 74%
  • Sugars 54.8g 61%
  • Salt 0.2g 4%

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

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