| 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.
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