Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of ​​a recipe to cheer up your taste buds. Wednesday, peach is in the spotlight, served pan-fried with a piece of lost brioche.

Marion Sauveur, like every morning, we rediscover local products with you. This Wednesday, it is a fruit. 

A very juicy fruit, with a sweet and soft taste like velvet: it is peach, a very old fruit since the first traces of peach trees date back to five centuries before our era in China. He arrived in Europe via Persia. And in France, we have tasted this fishery since the 15th century. 

Very quickly, the French adopted it. So much so that France became the largest producer of peaches in Europe in the 17th century. And we cultivated it particularly in Ile-de-France, in Montreuil, where the plantation of palisaded peach trees developed on walls to protect them from frost. This is called planting in espaliers.

Peach, not to be confused with nectarines and brugnons, which were born after a mutation of the peach tree, probably in the 16th century. If you're one of those who may have struggled to recognize them, the peach has fluffy skin and soft, juicy flesh. While nectarine and nectarine have smooth skin. Nectarine also has a nucleus that detaches easily, unlike nuggets. 

There are four main families of peaches: 

  • The white ones: the most delicate, juicy and fragrant.
  • Yolks: more robust, with a less subtle taste. 
  • Flat peaches: rustic and not very juicy, they are delicately scented.
  • Vine peaches: a late variety that appears in late summer. They are very sweet and very aromatic.

To choose a peach: feel it. It must give off a good fragrance. But also that it is a little flexible under the fingers. It does not keep in the refrigerator: otherwise it no longer tastes and it becomes floury. 

And how do you cook these peaches? 

Seared! 

Ingredients 

4 peaches 

20 g sugar

10 g butter

10 verbena leaves (or lavender / rosemary)

For the cream 

12.5 cl liquid cream

1 vanilla pod 

25 g sugar 

1 egg

1 teaspoon liquid vanilla extract

For the brioche

4 slices of brioche 

10 g butter 

We start by cutting the peaches in eight before browning them in a little butter in a pan, with some verbena leaves to bring freshness. Bubbles form on the surface, it is a sugar syrup with the natural sugar of the fruit. It sings, it sings and we have the aromas of peach that emanate. And we are going to help caramelization by adding a little sugar.

As soon as the caramel takes on color, the heat is lowered. And we serve these peaches with a lost brioche soaked in a sweet and vanilla cream, mixed with an egg and golden in butter. A few verbena leaves on top. For breakfast, for a Sunday morning, it's fresh and delicious! 

If we don't want to touch the pan, do you have an address to advise us? 

At Tourrettes in the Var, in the hinterland. If you are lucky to be on vacation there, discover the magnificent Domaine de Terre Blanche. In the restaurant Le Gaudina, pastry chef Gaëtan Fiard makes a pretty pan-fried peach with honey and fresh thyme, which he inserts into a rolled cookie, topped with a vanilla cream. A very fresh and truly delicious dessert.