Ingredients
Serves 22 large ripe peaches
2 tbsp VIN Santo wine
1 vanilla bean, split and seeds removed
1 tbsp caster sugar
2 large, thick slices of brioche or pannetone
2 tbsp butter
Icing sugar
Method
Cut the peaches in half, remove the stones and place the peaches onto a pre-heated grill on high. Heat and grill until the grill marks are visible, flip the peaches and cook for one minute. Carefully transfer the peaches to a baking dish that will snuggly fit the peaches side by side. Pour the VIN Santo over the peaches and add a couple of tablespoons of water to the tray along with the vanilla bean. Place into a pre heated oven on 180˚C for about 10 minutes or until just cooked all the way through and the skin is pulling away from the flesh. Remove and allow to cool for a few minutes before peeling and discarding the skin. There should be a nice syrup in the bottom of the baking tray. Lay the skinned peaches flat side down in the syrup and keep in a warm place.
Melt the butter in a large non-stick frying pan over a medium heat, once the butter starts to sizzle, cook the brioche in the hot butter until golden brown in colour. Remove the golden brioche from the pan and set aside. Wipe out the pan with kitchen paper and place back on the heat with a tablespoon of caster sugar and a tablespoon of water. As soon as the sugar starts to caramelise add the brioche back to the pan, be careful this will be very hot. Once the first side of the brioche is covered in the toffee and becoming crunchy, carefully flip and repeat for the other side.
Arrange the brioche on the plates, put the warm peaches on top and then pour any of the peach liquor over the top. Dust with icing sugar and serve immediately.