A peach and brioche breakfast

After our glut-buster cooking session, we were left with a few hard peaches which didn’t want to ripen. The answer: grill them! They made a stunning breakfast with local cheese and some brioche – okay the brioche is not proper French brioche, it was ready-sliced and bought from Hipercor on the coast. But it’s the only brioche we can get and it tasted wonderful! plateful 24-7-14A handful of pistachios, chopped
Ricotta, Flor de Ronda, or other creamy cheese with a slightly salty tang
Peaches, preferably unripe
1 tbsp sugar Ronda cheese1 24-7-14pistachios 24-7-14Heat the grill, and line the grill pan with foil.

Prepare the nuts and set aside.

Halve the peaches, removing the stones. peach, halved and sugared 24-7-14Tip the sugar into a saucer, dip the peach halves into the sugar, and place on the grill pan. Grill for a couple of minutes until the sugar starts to bubble and turn golden. Turn the peaches over, and sprinkle with a little more sugar. Grill until brown. peaches, under the grill 24-7-14peaches, grilled close-up 24-7-14Meanwhile, toast the brioche.

Assemble your plate, slices of brioche first then, the peaches and a generous spoonful of cheese. Sprinkle nuts over the top.

This will work as a dessert, without the brioche. You could also replace the cheese with vanilla ice cream. plateful - close-up 24-7-14This breakfast is adapted from a Martha Stewart recipe, we substituted peaches for apricots, and added toasted brioche to make it a breakfast dish. Click here for more Martha Stewart recipes.

5 to remember
verde – unripe
sensacional – stunning
por desayuno – for breakfast
el pistacho – pistachio [the nut]
una rebanada – a slice

8 thoughts on “A peach and brioche breakfast

  1. Pingback: Not only for Easter | Notes on a Spanish Valley

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