Recipe: Caramelized Brioche with Greengage Plums

1 Cut your brioche bread into slices 1 cm thick and trim the crust.

2 Preheat your oven to 320°F (160°C) (gas mark 5-6).

3 Generously butter a large porcelain dish and lay your brioche slices flat at the bottom.

4 Cut your plums in half, remove the pits, then place your half-fruits cavity-side up on each slice. In each cavity place a small knob of butter and a pinch of vanilla sugar.

5 Put your dish in the oven.

6 After 35 to 40 minutes, your fruits will have caramelized, their juices will have soaked the brioches. In a word: divine!

7 For a nice presentation, on a large round plate arrange 4 half-briochines cut diagonally at the four corners of the plate and in the center a small glass with vanilla ice cream or sorbet drizzled with old plum brandy from Souillac.