Brûléed Peaches

RECIPE: Brûléed Peaches

Bruléed Vanilla PeachesA bonus recipe!  I loved my peach and vanilla tarte tatin so much, I had to use my leftover peaches and vanilla sugar for something.  I love this for breakfast with Greek yogurt or for dessert with ice cream (Vanilla!  Ginger!  Lavender!) or crème fraîche.  All you do is sprinkle some vanilla sugar on a half peach and torch it like a crème brûlée.  The sugar forms the stained-glass-window crust, and the peach stays fresh and succulent.  If you don’t have a torch, you could always run it under the broiler, but the peach will then warm and cook ever so slightly.  You might prefer it that way!  Either way, a summer recipe not to be missed.

p.s. You could also do this with lavender sugar instead of vanilla sugar.  Reason enough to make it twice.

Brûléed Peaches
makes 1/2 peach -- make 1 or 2 halves per person

Bruléed Vanilla PeachesINGREDIENTS

  • 1/2 ripe peach, white or yellow, stone removed
  • 1 tablespoon vanilla sugar


Pat the cut side of the peach dry with a paper towel and place on a rimmed baking sheet (line with foil for easy clean up).  Sprinkle the cut side of the peach with the sugar.  Using a torch, caramelize the sugar until it forms a golden crust.  Serve immediately.

Alternatively, heat the broiler.  Assemble the peaches as above and broil until the sugar crust forms — about 3 minutes.


To make vanilla sugar, place a vanilla bean in a jar of sugar, and let sit at least overnight.  This is a great thing to do once you’ve scraped the seeds from the bean for another recipe (like White Peach Vanilla Tarte Tatin).

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Categories: 15 Minutes, Breakfast & Brunch, Desserts, Easy, Eat, Fruit, Recipes, Sweets, Vegetarian

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