Peaches and brioche

Method 1. Bring a pan of water to the boil. Make a cross in the bottom of the peaches with the tip of a sharp knife, then place the peaches in the water and leave for 30 seconds. Drain, then peel away the skin of the peaches. Set aside.

Cut the fingers of brioche in half and toast them on a griddle pan until golden-brown. Remove from the heat and set to one side.

Mix together the mascarpone and vanilla seeds in a bowl, adding sugar, to taste. Set aside.

Heat a frying pan over a medium heat. Sprinkle the caster sugar over the base of the pan and allow it to melt and caramelise – do not stir the sugar, just shake the pan. Once the sugar has turned golden-brown and caramelised, carefully add the butter (the sugar may spit) and vanilla pod to the pan, stirring well.

Add the peaches to the pan, basting them with the caramel for a few seconds. Remove the peaches from the pan and set aside, then stir the cream into the remaining caramel in the pan.

To serve, place the brioche fingers on a plate then top each with a peach, drizzle over the sauce and serve with a spoonful of vanilla mascarpone.