Brioche with Caramel Peaches and Icecream

Ready in 20 minutes | Serves 4

 

Ingredients

  • 6 ripe yellow peaches
  • 100g palm sugar
  • 130g light muscovado sugar, keep aside 3 tbspns for peaches
  • 100ml water
  • 2 tbsp lemon juice
  • 15g butter
  • Good quality vanilla icecream
  • 100g Shredded coconut, lightly toasted in a frypan over medium heat (optional)
  • 4 thick slices brioche

 

Directions

  1. Halve the peaches and remove the stones, then halve again into quarters

  2. Combine sugars and water in a saucepan over high heat until thick and golden (5-10mins)

  3. Add lemon juice and cool to room temperature. If too thick add a little extra water.

  4. Heat 2 tablespoons of the sugar in a heavy-based pan, when it begins to caramelize place the peaches, cut-side down in the caramel

  5. Add another tablespoon of sugar on top and cook for a few minutes

  6. As the sugar starts to disappear add 15 grams of butter.

  7. Cook until peaches are soft and caramelised.

  8. Toast brioche. Top with peaches, a scoop of icecream and toasted coconut.

     

     

  • NEW SEASON ASPARAGUS. PEAK BLOOD ORANGE SEASON. BEAUTIFUL SUGAR PINES. GREAT VALUE TOMATOES, BROCCOLI & CAULIFLOWER. BEAUTIFUL BLOOMS.