Caramelised peaches on vanilla brioche recipe
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
- ¼ 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
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Shop ingredientsEach serving contains
- Energy
- 2715kJ 650.0kcal
- Fat
- 44g
- Saturates
- 15g
- Salt
- 0.2g
- Sugars
- 55g
of the Reference intake
Carbohydrate 54.7gProtein 12.5gFibre 4.0g
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- 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
