Amaretto grilled peaches

Method

1. Heat a frying pan to a high temperature. Add a knob of butter to the pan and reduce the heat. Add the halved peaches flesh-side down and fry until browned, turning the peaches once to ensure even cooking. While the peaches are cooking, prepare the egg mixture for the brioche slices.

2. In a mixing bowl, whisk the cream and eggs together, along with one tablespoon of sugar. Dunk the first two triangles of brioche in the egg mix.

3. Melt another knob of butter in another frying pan and fry the first two brioche triangles until browned on both sides - you will need to turn them with a fish slice. Put each slice of brioche on a piece of kitchen paper to drain. Add more butter to the pan if necessary and continue dunking the brioche in the egg mixture and frying the triangles until all are used up and golden-brown - you can dunk the next slices of bread in the egg mixture as the previous batch are frying. Meanwhile, return to the peaches.

4. Sprinkle the flesh side of the peaches with the remaining sugar and turn them over again to caramelise slightly. Drizzle over the amaretto and simmer the mixture until the liquid has reduced to syrup.

5. Serve the brioche slices on individual plates or broad flat soup dishes with a peach half on the side and a scoop of mascarpone per serving. Drizzle a little more amaretto on each peach half if you wish. Dust with icing sugar and serve at once.

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Ingredients

50g unsalted butter
2 ripe Peaches, halved and stones removed
150ml double cream
3 Eggs
2 tbsp caster sugar
2 slices brioche, about 1½ cm thick, sliced into triangles
8 tbsp Amaretto, plus extra for drizzling at the end (if necessary)
175g mascarpone cheese, (about 4 heaped tbsp)
icing sugar, for dusting

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