Ingredients
PEACH CARAMEL SAUCE
1 C fresh or frozen peches, sliced and peeled
1/2 cup unsalted butter
1 cup sugar
1 tsp lemon juice
1/2 c heavy cream
pinch of kosher salt
ROASTED PEACHES:
3 fresh peaches, peeled, pitted and quartered
2 T orange blossom honey
1/2 vanilla bean scraped
TO ASSEMBLE:
6 large egg yolks
2 T sugar
pinch of kosher salt
1/2 vanilla bean scraped
2 1/2 cups heavy cream
4 thick slices brioche, halved
2 T clarified butter
Preparation
SAUCE: puree the peaches with 2 T water and set aside. In a saucepan, melt butter over med heat. When the foam subsides, stir in the sugar, lemon juice and salt. Cook until sugar melts and begins to caramelize. Stir in the peach puree, and boil 1 min. Remove from heat and slowsly add cream. Stir to combine, and set aside to cool. ROASTED PEACHES Preheat oven to 350F. In a bowl, toss peaches with honey and vanilla. Spread out in an oiled baking dish and bake about 10 to 15 min until slightly softened. ASSEMBLE: In a large bowl, whisk together egg yolks, sugar, salt and vanilla. Gradually whisk in cream. Pour mixture into baking dish. Coat the brioche slices in the mixture, letting them absorb for 5 min. Brush a large pan with clarified butter. Over med heat, brown briocheon each side until golden. Place slices on baking sheet in a 200F oven for a few min. Serve with the opeache caramel sauce, roasted peaches and scoop of sorbet on side if desired
