Baked Peaches With Marzipan On Toasted Brioche Recipe

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   1.

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   Use most of the butter to spread on both side of the Brioche.

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   Put the bread onto a baking sheet.

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   2.

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   Halve and stone the peaches and cut into quarters.

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   Arrange 4 quarters on each slice of bread, cut side up.

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   3.

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   Dredge the peaches with half the sugar.

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   Chop the marzipan and sprinkle with the almonds equally over each piece of bread.

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    Sprinkle the Amareto over the peaches and dot with the remaining butter.

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    4.

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    Cover the 4 slices of brioche with a buttered piece of greaseproof paper.

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    5.

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    Bake at 180 c / 350 f / Gas Mark 4 for 30 - 40 min, uncovering and sprinkling with the remaining sugar halfway through cooking.

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    6.

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    The brioche should be crisp and golden brown and the marzipan browned.

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    7.

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    Serve hot with Greek Lowfat yoghurt.

* Per serving · 4 servings · Values may vary.