Caramelised peach with amaretto brioche toast + vanilla ice cream

Caramelised peach with amaretto brioche toast + vanilla ice cream

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

When peaches are in season they are to be savoured and celebrated. This is a really fabulous toastie that champions the peach – and anything with ice cream is immediately improved, even a toastie.

Ingredients

Quantity Ingredient
120g see method for ingredients
300ml full-cream milk
50ml amaretto liqueur
4 eggs, lightly beaten
pinch of salt flakes
120g icing sugar
2 loose-stone peaches
iced water
caster sugar, for sprinkling
60g unsalted butter, softened
4 scoops vanilla ice cream, to serve

Bread

Quantity Ingredient
4 5x2cm slices brioche loaf, crusts removed and trimmed to uniform squares

Method

  1. Put the brioche slices in a sealed container and place them in the refrigerator for 1 hour to dry out and harden up (this will help with soaking).
  2. Preheat the oven to 165°C. Put the raw nut crumble mix on a baking tray lined with baking paper. Bake in the oven for 12–15 minutes until golden brown. Set aside.
  3. Combine the milk, amaretto liqueur, eggs, salt and 40 g of the icing sugar. Mix together well, then strain through a sieve into a shallow dish. Soak the brioche slices for 15 minutes before flipping each slice and soaking for a further 15 minutes to get maximum coverage. Remove each slice from the dish and place on a wire rack over a tray to catch the drips. Leave for 10 minutes to drain.
  4. Use a sharp paring knife to cut a cross on the bottom of the two peaches.
  5. Bring a saucepan of water to the boil over medium heat. Plunge the peaches into the boiling water and remove them with a slotted spoon after 25 seconds. Refresh the peaches in iced water for 2 minutes before peeling away the skins using a paring knife. Cut the peaches in half and discard the stone. Sprinkle the peaches with caster sugar and caramelise them with a blowtorch or under a hot grill.
  6. Heat the softened butter in a non-stick frying pan over medium heat until just melted. Dust each drained slice of brioche with the remaining icing sugar. Add the slices of brioche to the pan and cook them for a couple of minutes until golden brown and caramelised. Flip each slice and cook until golden and caramelised on the other side.
  7. Remove the brioche slices from the pan and place them in four serving bowls. Add the caramelised fruit and cooked nut crumble, and serve with vanilla ice cream.

Pro tip

  • Use ripe peaches to make it easier to get the skin off.
Tags:
Toasties
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