Baked Peaches With Marzipan On Toasted Brioche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Dessert | 1 | Servings | |
INGREDIENTS
| 125 | g | Unsalted Butter, softened |
| 4 | Day Old Brioche, 3/4 inch | |
| thick | ||
| 4 | Ripe Peaches | |
| 100 | g | Caster Sugar |
| 125 | g | Marzipan |
| 100 | g | Slivered Almonds |
| 3 | T | Amareto, optional |
| Greek Yoghurt |
INSTRUCTIONS
Use most of the butter to spread on both side of the Brioche. Put the bread onto a baking sheet. Halve and stone the peaches and cut into quarters. Arrange 4 quarters on each slice of bread, cut side up. 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. Cover the 4 slices of brioche with a buttered piece of greaseproof paper. Bake at 180°c / 350°f / Gas Mark 4 for 30 - 40 minutes, uncovering and sprinkling with the remaining sugar halfway through cooking. The brioche should be crisp and golden and the marzipan browned. Serve warm with Greek Yoghurt. Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1736
Calories From Fat: 1340
Total Fat: 155g
Cholesterol: 268.8mg
Sodium: 16.8mg
Potassium: 1935.2mg
Carbohydrates: 81.2g
Fiber: 20.3g
Sugar: 57.7g
Protein: 27.8g