Brown sugar or palm sugar
A few slices of brioche
1 tbsp sugar or honey
100 ml double cream
1/4 tsp ground cinnamon
Butter to fry
Melt the butter in a pan. Add the fruits, toss with the butter and sprinkle with palm sugar or brown sugar.
Caramelise on high heat. When the fruits are tender, add the Drambuie. Bring to the boil and flambée the fruits.
Beat the eggs sugar and cream together.
Soak the brioche slices in the egg mixture and fry on a tablespoon of oil.
Serve with the hot fruits and a scoop of vanilla icecream.