I hope you all had a great weekend...
I always buy the papers religiously on the weekend. On Saturday I buy "The Age" to see what Neil Perry is cooking in his section of the Weekender Magazine. Click here to see what he had for us last weekend. On Sundays "The Sunday Age" and "The Sunday Herald Sun" to see what Donna Hay and Bill Granger are cooking in those magazine liftouts.
Yesterday Donna Hay did a story about Sundaes featuring amongst others this Caramelised Peach and Brioche Sundae. As soon as my daughter saw it she said "you have to make that for the blog on Monday!"
So here it is...it is such an easy dessert and so delicious with the caramelised brioche and peaches. The caramelised peaches would be nice on their own with the ice cream for a simple but lovely dessert.
We have a store here called Brioche By Philip, that's where I got my brioche loaf from.
Stopping there to buy the brioche..the guy behind the counter told me "brioche has lots of butter", "that's why I like it"..I replied, I do spread butter to thickly on food like toast and banana bread and it has to be unsalted! I'm always getting told off for it around here by the more health conscious members of the family..hmm something I'll have to address.
Here's how you make it...
Buy a loaf of brioche and cut one thick slice per person. Brush the slice with some melted butter and press it into some sugar that has been sprinkled onto a shallow plate.
Heat a pan and place the buttered/sugared side down onto the pan for a couple of minutes or until caramelised. Place on a plate. Wipe the pan clean and increase the heat to high. Cut a white peach into thick slices and press into the sugar also. Place on the pan and cook for 30 to 60 seconds or until caramelised.
Place a couple of scoops of ice cream on top of the brioche slice, top with a few peaches and drizzle with maple syrup.
Catherine x
10 comments:
Oh my Catherine this looks amazing! I love brioche too but sadly our closest bakery where it is available is many, many miles away! I have tried to make it with limited success.
Anyway, those oozy peaches and ice cream look incredible :)
Catherine this looks cramazing!! (crazy amazing, this recipe deserved the invention of a new word haha). I'm sadly off dairy and gluten at the moment but this has me salivating!! I can just imagine the beautiful crunch to this and the freshness of the peach.. soo good!!
Thanks Jane and Christine, it's really good, an impressive dessert that takes very little time x
You know I also religiously buy the Sunday magazines. In the Observer, once a month there is a Food Magazine compiled by Nigel Slater.
I love you for acknowledging your 'butter craze':-) I hardly eat butter but if I do it has to be the best!!! Unsalted is preferable but if I find my absolute favourite:
Echire Butter
http://www.nytimes.com/2001/01/17/dining/butter-with-a-pedigree-ah-the-french.html?pagewanted=all&src=pm
Your Caramelised Brioche and White Peach looks divine, albeit far too sweet for me:-) I love the photos.. they tell the whole story!! xx
This looks ah-mazing!! Your photos are gorgeous. Tina is right, they tell the story beatifully! xx
@tina Echire butter looks divine! I haven't seen that over here, will try and hunt i down and buy some..would love to taste. Ohh and that recipe in the article for french butter cookies, you're killing me! (will have to make).
@Leah Thank you..your photos are always amazing as well.
These pictures are to die for! Amazing xx
Meg, thank you so much xx
This looks utterly divine and very dangerous I must say. My taste buds are screaming for some! M x
Thanks Mel, you'll have to make it sometime. x
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