Difficulty: Easy
Start by preparing the almond peach butter: Blanch, pit, and blend 1 ripe peach with the butter and ground almonds until smooth. Refrigerate until needed.
Slice the sandwich bread into 1 cm thick pieces. Melt 80g butter in a frying pan and brown the slices on both sides until golden. Set aside.
Peel and pit the 6 peaches, halving them. In a saucepan, combine the water, sugar, and vanilla pod split lengthwise. Bring to a boil and gently poach the peach halves. Drain and reserve the syrup.
Top each bread slice with a peach half, arrange in a baking dish, and bake for a few minutes to warm through.
In a small saucepan, reduce a portion of the poaching syrup by boiling, then remove from heat and whisk in the chilled almond peach butter for a glossy sauce.
Remove the peach pancakes from the oven and generously coat with the warm almond peach butter sauce. A sophisticated treat from Chef Hubert's repertoire.
