Griddled boozy peaches served with eggy bread and marzipan custard Recipe

Griddled boozy peaches served with eggy bread and marzipan custard Recipe

  • 1 peach, cut in half
  • 30ml/1fl oz white rum
  • 1 free-range egg yolk
  • 2 tbsp cream
  • 1 slice white country bread
  • 1 tbsp butter
  • 2 tbsp sugar
  • 2 free-range egg yolks
  • 2 tbsp cornflour
  • 300ml/10fl oz/½ pint hot milk
  • 50g/1¾oz marzipan
  1. To make the boozy peaches, place a griddle pan on a high heat.
  2. Place the peach halves on it and griddle for 3-4 minutes.
  3. When caramelised, add rum and flambé. Remove from the heat.
  4. To make the eggy bread, mix the egg and cream in a large bowl.
  5. Dip in the bread to coat.
  6. In a frying pan melt the butter on a low to medium heat, when it foams add the bread and sprinkle with sugar. Cook until lightly browned.
  7. Turn the bread and cook for one more minute and serve.
  8. To make the marzipan custard, beat the yolks and the cornflour together in a bowl.
  9. Pour over the hot milk and whisk.
  10. Place into a pan and return the mixture to a heat and let it thicken for three minutes.
  11. Add the marzipan, allow to it to melt and serve with the eggy bread and the boozy peaches.
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