With peaches in season, and guests coming for the weekend, I’m putting these golden beauties to another use – poached with sourdough French toast, and topped with mascarpone cream. Why go out for brunch when you can have this at home?
Prep Time: 10 minutes
Cook Time: 4 hours, 45 minutes
Yield: Serves 4
- 650g peaches (about 2 quinces)
- 200g caster sugar
- 1 vanilla bean
- 1 cinnamon stick
- 2 eggs
- 2 tablespoons icing sugar, sifted
- ½ cup milk
- ½ teaspoon vanilla extract
- 4 slices sourdough bread, cut 2cm thick
- 2 tablespoons butter
- mascarpone to serve
For the peaches, preheat the oven to 150c (130c fan forced). Peel and core peaches and cut each into 6 pieces, keeping the *peelings. Place all ingredients in a medium oven proof pot and cover with water and a lid. Cook in oven for 4 ½ hours, turning occasionally, until tender and they have turned orange–red in colour.
For the French toast, whisk the eggs, icing sugar, milk and vanilla extract together until well combined. Pour onto a tray and soak bread in the mixture for a couple of minutes either side until it has softened and absorbed some of the mixture.
Heat butter in a large non–stick pan over a medium heat and cook French toast in the butter for 2–3 minutes either side until lightly coloured. Remove and serve with peaches slices and a dollops of mascarpone.
*Adding the peelings help the peaches in turning a deeper colour
*Cook the peaches ahead of time
You may also garnish the toast with chopped pistachios.