This recipe combines smoky grilled peaches with rich honey butter brioche for a perfect summer treat.
The warm, charred fruit pairs beautifully with the sweet, salty bread and a scoop of vanilla ice cream.
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Ingredients
- 150g salted butter, softened
- 50g light brown sugar
- 40g runny honey, plus extra to serve
- 2 large ripe peaches
- 1 tbsp olive oil
- 4 thick slices brioche
- Vanilla ice cream or whipped cream, to serve
Method
Whip the butter, sugar, and 20g honey until light and creamy. Set aside at room temperature.
Cut the peaches in half, remove the pits, and cut each half into three wedges. Brush the cut sides with olive oil.
Cook the peaches over indirect heat on a hot barbecue for 3–4 minutes on one side until charred.
Flip and cook for another minute until softened but still holding shape. Alternatively, use a cast-iron griddle pan on high heat.
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Transfer the grilled peaches to a tray, drizzle with the remaining 20g honey, and let cool slightly.
Spread honey butter generously on both sides of each brioche slice.
Toast over direct heat on the barbecue or griddle pan for about 1 minute per side until lightly charred and caramelized.
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Serve the brioche topped with a scoop of ice cream or lightly whipped cream. Arrange three peach wedges on each serving and drizzle with extra honey if desired.
