Whether you're fuelling up before a big day at the Fringe or indulging in a late-night snack, Callum Hann's easy brioche with peaches will fit the bill.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Brioche with maple ricotta, peaches and pistachios
Serves 4

4 medium-sized peaches, stones removed and sliced into wedges
2 tbsp honey
juice of half a lemon
4 slices brioche or fruit bread
2 tbsp caster sugar
1 tsp ground cinnamon
2 tbsp roasted pistachios, roughly chopped

maple ricotta
250g low-fat ricotta
50g maple syrup
1 tbsp caster sugar
1 tsp vanilla bean paste

Preheat oven to 200C. Combine peaches with honey and lemon juice. Place onto a lined tray and roast for 10-15 minutes or until lightly golden. Remove from oven and set aside. 

Toast brioche in a hot dry pan for 1 minute each side or until golden. Combine sugar and cinnamon and sprinkle over hot brioche.

Stir together the ricotta, maple syrup, sugar and vanilla. Spoon over toasted brioche. Top with peaches and pistachios.

 

This recipe first appeared in the February 2018 issue of SALIFE magazine.