When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
	Greek	Dessert, Here’s one , Earlier1	1	servings

INGREDIENTS

125	g	Unsalted Butter; (softened)
4	sl	Day Old Brioche; ( 3/4 inch thick)
4	lg	Ripe Peaches
100	g	Caster Sugar
125	g	Marzipan
100	g	Slivered Almonds
3	tb	Amareto; (optional)
		Greek Yoghurt

INSTRUCTIONS

1. Use most of the butter to spread on both side of the Brioche. Put
the bread onto a baking sheet.
2. Halve and stone the peaches and cut into quarters. Arrange 4
quarters on each slice of bread, cut side up.
3. Dredge the peaches with half the sugar. Chop the marzipan and
sprinkle with the almonds equally over each piece of bread. Sprinkle
the Amareto over the peaches and dot with the remaining butter.
4. Cover the 4 slices of brioche with a buttered piece of greaseproof
paper.
5. Bake at 180ºc / 350ºf / Gas Mark 4 for 30 - 40 minutes, uncovering
and sprinkling with the remaining sugar halfway through cooking.
6. The brioche should be crisp and golden and the marzipan browned.
7. Serve warm with Greek Yoghurt.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”