Saturday, August 28, 2010
Yes, you can have pêche brulée for breakfast!
Fellow food blogger @foodiePrints responded to my recent call on Twitter for all things peach. "How 'bout grilled, then sprinkled with vanilla sugar a bruleed?"
I liked the idea! This morning when we were seeing the end of our wonderful selection of Ontario peaches, I knew I needed to jump at this suggestion before they were all gone.
I moved passed the grilling part of the recipe and went right to brulée. I gave it a good coating of sugar across the open flesh and then went at it with our kitchen torch. The sugar bubbled and blistered and settled in to a deep caramel colour with that signature crackle that declared my pêche brulée complete. The smoky flavour that accompanies caramelized sugar is the perfect match for well-ripened, juicy peaches.
I thank you, foodiePrints. Yes, you can have pêche brulée for breakfast.