Ingredients

• 1 orange
• juice only
• 1 vanilla pod
• seeds only
• 150g/5½oz caster sugar
• 2 white peaches
• pitted and cut into wedges
• 150g/5½oz raspberries
• 3 free-range eggs and 1 free-range yolk
• beaten
• 75g/2½oz salted butter
• 2 slices fruit bread or brioche
• 1–2 drops almond essence
• 4 free-range egg yolks
• 50g/1¾oz caster sugar
• 3 tbsp dark rum

Directions

• Heat the orange juice
• half the vanilla pod and most of the sugar in a saucepan to make a syrup. Add the peaches
• remove from the heat after a few minutes and add the raspberries. Set aside.
• To make the sabayon
• place a glass bowl over a saucepan of barely simmering water. Add all the ingredients and whisk continuously
• until pale and thick. Remove the bowl from the heat and whisk the mixture until cool.
• To make the pain perdu
• mix the eggs and egg yolk with the other half of the vanilla seeds. Add the bread slices and soak for 2 minutes.
• Melt the butter in a large frying pan. When foaming
• add the soaked bread and fry until golden on both sides. Sprinkle with sugar.
• Top the pain perdu with the fruits and spoon over the sabayon. Glaze with a blow torch and serve.