Preparation time 20 mins.
A serendipitous combination of fruit, bread and icecream. Try with other fruit.
6 ripe yellow peaches
100g palm sugar
130g light muscovado sugar, keep aside 3 tbspns for peaches
2 tbsp lemon juice
Good quality vanilla icecream
100g Shredded coconut, lightly toasted in a frypan over medium heat (optional)
4 thick slices brioche
Halve the peaches and remove the stones, then halve again into quarters.
Combine sugars and water in a saucepan over high heat until thick and golden (5-10mins). Add lemon juice and cool to room temperature. If too thick add a little extra water.
Heat 2 tablespoons of the sugar in a heavy-based pan, when it begins to caramelize place the peaches, cut-side down in the caramel. Add another tablespoon of sugar on top and cook for a few minutes. As the sugar starts to disappear add 15 grams of butter. Cook until peaches are soft and caramelised.
Toast brioche. Top with peaches, a scoop of icecream and toasted coconut.