Ingredients
- 125 g (1/2 cup) caster (superfine) sugar
- 1/2 vanilla bean, halved and scraped
- 1 tablespoon Grand Marnier
- 4 ripe peaches
- oil, for brushing
- 4 large slices panettone
- 80 g ( 1/3 cup) crème fraîche
Method
1. Put the sugar, vanilla bean and 60 ml (1/4 cup) water in a small saucepan and stir over low heat until the sugar has dissolved. Simmer the mixture, without stirring it, for 10 minutes, then remove it from the heat, stir in the Grand Marnier and keep it warm.
2. Dip the peaches into a saucepan of boiling water for 5 seconds then refresh them under cold water and remove the skins, which should slip off easily. Cut the peaches in half, remove the stone and lightly brush the cut side with oil. Preheat a barbecue chargrill plate to medium direct heat and grill the peaches, cut-side down, for 5 minutes, or until golden and warmed through. Grill the panettone for 30 seconds to 1 minute on each side, or until it is marked and lightly toasted. The panettone will brown very quickly, so be careful to not burn it. Arrange the grilled peaches over the panettone, drizzle with the vanilla syrup and serve with a scoop of crème fraîche.
