Custard Brioche Fingers with Caramelised Peaches
4 St Pierre brioche rolls
4 peaches, stone removed and halved
2 tablespoons icing sugar, sifted plus extra to serve
6 tablespoons of shop bought thick custard
How to make
Place the peaches and sugar in a bowl and toss gently to combine. Heat a medium non stick frying pan over high heat.
Cook the peaches halves for 1 -2 minutes on each side or until just caramelised. Set aside.
Slice each brioche roll lengthwise and scoop out the centre of the base, leaving a small border at the edge.
Fill with the custard and replace the top half of the brioche. Arrange on a plate and dust over the extra icing sugar.
Serve with peaches.