Easy Preparation time 5 minutes
Cooking time 10 minutes
2 slices brioche 100g (4oz) caster sugar 25g (1oz) butter 2tbsp Amaretto 2 ripe nectarines, halved and de-stoned
1 Toast the brioche, cut into slices on the diagonal and set aside. Place the sugar in a heavy-bottomed frying pan and heat gently until it starts to melt, moving the sugar around occasionally to distribute the heat. When the sugar has formed a dark golden caramel, add the butter, Amaretto and nectarines cut side down – the caramel will hiss and might split, but keep stirring and it should come back together easily.
2 Increase the heat slightly and bubble the caramel for 3 to 4 minutes, stirring often and spooning the caramel over the nectarines. When the undersides are caramelised, place 2 triangles of toast on each plate, top with the nectarines and spoon the sauce over. Top with a scoop of ice cream and serve immediately.
Per serving 540 calories, 11g fat (7g saturated), 100g carbohydrate
