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.