This recipe came about a couple of years ago, when Adam and I were gifted a huge basket of home grown peaches. The fruit had been picked a little too early and as a result the peaches never ripened properly. It felt wasteful to just toss the peaches into the green waste bin, so I decided to show them a little love.
With a little time, butter and sugar I was able to transform those peaches into something soft, sweet and syrupy. This dish has now become a well-loved favourite in our house, particularly at this time of the year when the days are long and warm and the stone fruit is abundant. The thyme seems like a slightly odd addition, but its subtle, earthy flavour works wonderfully with the sweet peaches.
This is definitely not an ‘everyday’ breakfast, rather best savoured on a slow Saturday morning, in pyjamas with a cup of coffee in hand…
The quantities below generously fed two adults and infant with a small serving of peaches left over.
What you’ll need
FOR THE PEACHES
- Eight medium sized semi ripe peaches, diced (I leave the skin on)
- 40g of unsalted butter
- Two teaspoons of brown sugar
FOR THE FRENCH TOAST
- Day old white sourdough loaf, thickly sliced
- Three large eggs
- 50ml of full fat milk
- 1/4 of a teaspoon each of cinnamon and nutmeg
- 20g of butter
- A few sprigs of fresh thyme
- A drizzle of honey
How to do it
- Add the diced peaches into a medium sized frying pan with the butter. Over a medium-low heat cook the peaches until they become fragrant and start to bubble. Stir in the brown sugar. Let simmer for about 5-10 minutes or until the peaches are soft, but not completely pulpy.
- Meanwhile in a medium size bowl whisk together the eggs, milk, cinnamon and nutmeg.
- In another frypan, heat the butter until just bubbling.
- Plunge your slices of bread into the eggy mixture, letting them soak for a few moments. Add to the frypan of butter and cook on each side for 2-3 minutes or until golden. (Depending on the size of your frypan and the amount you’re serving, you may have to do this in batches.)
- Place the toast on a plate, cover in the syrupy peaches and then garnish with fresh thyme and a drizzle of honey.
If you’re not a fan of fresh toast, I imagine these peaches would also work well with pancakes. To turn it into more of a dessert, I’d add the cooked peaches to little pastry tart shells and serve with vanilla bean ice-cream or marscarpone.
Have a wonderful week.