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.
In Dordogne, some pastry chefs replace greengage plums with rehydrated dried apricots in winter when fresh fruit is scarce. July-August, when greengage plums arrive at the market, is the right time for this brioche. The vanilla sugar melts on the fruit, the juices caramelize slowly at 160°C, and it soaks the brioche without overcooking it. Serve warm with a scoop of vanilla ice cream or mirabelle sorbet if you can find it.
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