ingredients

2 yellow peaches
1 brioche
150 blackberries
60 g of butter
15 g caster sugar
2 eggs
20 cl of milk
50 g of brown sugar
5 cl of maple syrup
Black pepper

Steps

Step 1

Wash the blackberries and crush them roughly. Put them in a small saucepan, add the caster sugar and 1 glass of cold water. Cook on low heat for about 10 minutes then filter the juice with a colander and reduce by half. Book.

Whisk the eggs, the milk and 20 g of brown sugar in a small bowl.

2nd step

Cut 4 slices of brioche to a thickness of 4 cm, removing the crusts and soak them in the salad bowl to soak them well.

Peel the peaches, cut in half, remove the stones and cut each mumps in half to obtain 8 quarters.

Step 3

Fry the fruit in a non-stick pan with 20 g butter and maple syrup. When they begin to caramelize, remove them from the fire and reserve.

Place the slices of brioche in a second pan with 40 g of butter and brown them on all sides. Add 30 g brown sugar and leave to caramelise slightly.

When serving, pour the blackberries juice into 4 soup plates, place a slice of brioche and the peach quarters. Add a little pepper to the mill and serve immediately.