Peach & basil pain perdu

Peach & basil pain perdu

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

I cooked this in one of the most beautiful markets I’ve ever been to, the famous floating market at L’Isle-sur-la-Sorgue, in Provence. Over the years more and more stalls have sprouted along the river, but the produce, like these sun-ripened peaches and basil, is still exceptional. Keith Floyd made this his home in the latter years of his life and you can see why: amazing food, markets, people and scenery. Oh, and I bought my Floyd tribute Panama hat here, of course. Well I had to, didn’t I?

Ingredients

Quantity Ingredient
100g caster sugar
3 ripe peaches, stones removed and flesh cut into 8 wedges
15 basil leaves
50ml white wine
25g butter
2 eggs
100ml milk
4 x 2cm slices brioche loaf
100g fromage frais or natural yoghurt

Method

  1. Sprinkle half of the sugar into a saucepan and cook over medium heat until the sugar is caramelized and deep golden brown. Add the peaches and let cook for 2–3 minutes before shaking the pan. Scatter over the basil leaves and drizzle in the wine, then cover and cook over low heat for 5 minutes.
  2. Meanwhile, place a large frying pan over medium heat and add the butter. In a shallow bowl, mix together the eggs, milk and the remaining sugar with a fork. Dip the brioche slices into the egg mixture, then fry until golden brown on both sides.
  3. To serve, place the brioche on plates, spoon the peaches and their juices alongside and serve with a spoonful of fromage frais or yoghurt.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again