Brioche with Caramel Peaches and Icecream
Ready in 20 minutes | Serves 4
- 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
Halve the peaches and remove the stones, then halve again into quarters
Combine sugars and water in a saucepan over high heat until thick and golden (5-10mins)
Add lemon juice and cool to room temperature. If too thick add a little extra water.
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
Add another tablespoon of sugar on top and cook for a few minutes
As the sugar starts to disappear add 15 grams of butter.
Cook until peaches are soft and caramelised.
Toast brioche. Top with peaches, a scoop of icecream and toasted coconut.