Serves 6
170g (¾ cup) caster sugar
6 large or 9 ripe but firm peaches, cut into wedges, stones removed
1 vanilla bean, split lengthways, seeds scraped, or 1 teaspoon natural vanilla extract
2 tbs brandy
juice of 1 lemon
a knob of unsalted butter
600g brioche, cut into 1.5cm thick slices
mascarpone cheese, to serve
icing sugar, to dust
Combine the sugar and 80ml (1/3 cup) water in a heavy based saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and boil, without stirring, until the syrup becomes a light golden colour. Immediately remove from the heat then add the peaches and vanilla bean seeds or extract. Return to medium heat and continue to cook until the peaches just begin to soften, adding more water if necessary to maintain a syrup consistency. Remove from the heat and gently stir in the brandy, lemon juice and butter.
Preheat the oven grill to high heat. Toast the brioche lightly on both sides, cut the slices diagonally in half and arrange in the centre of serving plates.
Spoon the peaches and syrup over the brioche and top with a small spoonful of mascarpone. Dust with icing sugar.