3 peaches, halved
1½T brown sugar
2T Marsala or other fortified wine
½ vanilla pod, split and seeds scraped
4 slices toasted brioche, to serve
¼ cup mascarpone
Preheat oven to 180°C. Grease and line a baking tray.
Combine peaches, sugar, Marsala and vanilla in baking tray and toss to coat. Roast for 20 minutes or until peaches are soft and golden. When cool enough to handle, remove stones and tear peaches in half again.
To serve, place warm brioche on serving dishes, top with a spoon of mascarpone and peaches. Drizzle with syrup from the peaches.