Poached peach and almond pain perdu by Graham Hornigold - Print Recipe

1

Preheat a water bath to 65°C

2

Slice the peaches in half, removing the stones, then place in a vacuum bag along with the toasted almonds and scraped vanilla pod. Seal the bag and cook the peach halves for 10–12 minutes in a water bath, until softened

8 peaches
20g of roasted almond
1 vanilla pod, scraped

3

Meanwhile, prepare the peach caramel. Place a pan over a medium high heat and allow to heat up. Add the sugar gradually, stirring gently between each addition, until all the sugar has melted

100g of Demerara sugar

4

Allow the sugar to cook until it forms a golden caramel, then slowly add the peach purée – this will create a lot of steam so take care. Bring the mixture back up to the boil, stirring well to ensure the caramel has fully dissolved

200ml of peach purée, or peach juice

5

Remove the pan from the heat and gradually add the butter, whisking well until emulsified. Set the caramel aside, allowing to cool a little before serving

50g of butter, cut into cubes

6

Remove the cooked peaches from the vacuum bag and leave to cool, face down, on a tray or plate

7

While the peaches are cooling, prepare the pain perdu. Cut the brioche loaf into 3cm thick slices, then cut out 8 rounds using a medium sized pastry cutter

1 brioche loaf

8

Whisk together the egg yolks, sugar and double cream in a large mixing bowl. Add the brioche rounds to the bowl and soak well until most of the mixture has been absorbed

150ml of double cream
3 egg yolks
20g of sugar

9

Place a large frying pan over a medium heat and add a spoonful of butter. Heat until foaming, then add the soaked brioche rounds – cooking in batches if necessary – and fry for 2 minutes on each side, or until golden brown. Once cooked, remove the pain perdu rounds from the pan and leave to drain on kitchen paper

1 tbsp of butter, or more if cooking in batches

10

Before serving, whisk the cream until just beginning to stiffen and fold in the vanilla and sugar. Carefully peel the peaches and cut into chunks, discarding any pieces which no longer hold their shape

500ml of double cream
1 vanilla pod, scraped
50g of icing sugar

11

To serve, place a piece of pain perdu on each plate and dust lightly with icing sugar. Drizzle over a generous serving of the peach caramel and arrange pieces of peach and fresh raspberries across the plate. Finish with a quenelle or two of the Chantilly cream, scattering over a handful of toasted almond flakes to serve

icing sugar
150g of raspberries
flaked almonds, toasted

Poached peach and almond pain perdu

Ingredients

Poached peaches

Peach caramel

Pain perdu

Chantilly cream

To serve

Method