Peach Charlotte
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Ingredients
6 thick slices of leftover bread
25g soft butter
½ tbsp lght muscovado sugar
the zest of an orange
500g of peaches, destoned and sliced
1 tbsp of honey
4 green cardamon pods, lightly crushed
Method
Preheat your oven to 200°C and butter an ovenproof dish, that is about 1 litre in volume.
Butter the bread and cut each slice into four triangles. Sprinkle with the sugar and orange zest and set aside.
Blitz a quarter of the peaches with the honey. Toss the remaining peaches in the puree with the cardamon pods and tip everything into your prepared dish.
Place the triangles of bread on top, overlapping them slightly so they cover the fruit beneath.
Place a lid on your dish or alternatively cover it in foil. Bake for 15 minutes then remove the foil and bake for a further ten minutes until the peaches are soft and the top is golden.
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