Grilled Apricot Bruschetta

, from Issue #22, page 82. September, 2015
Photography by Becky Nunes.
    Grilled Apricot Bruschetta

    The number of apricots required for this recipe will depend on their size. If you can find very small fruit use 3 or 4 per serve.

    Serves: 4

    INGREDIENTS

    8-10 ripe apricots
    melted butter
    caster sugar
    1/2 cup cream, softly whipped
    1/2 cup sour cream
    2 tablespoons brown sugar
    1/2 teaspoon vanilla paste or extract
    6 slices brioche, cut 1 1/2 cm thick

    METHOD

    Preheat the grill in the oven to its highest setting.

    Halve the apricots and remove the pit. Brush the rounded side of each half with melted butter and dip into a bowl of caster sugar.

    Place cut side down on a baking tray and grill until the sugar is caramelized. Turn over and brush the cut side with butter and sprinkle with caster sugar. Grill again until caramelized.

    Combine the cream, sour cream, brown sugar and vanilla paste in a bowl.

    To serve: Brush both sides of the brioche with melted butter and grill until golden. This can be done under the grill or on a ridged grill. Cut into triangles and place 3 pieces on each plate. Top with a spoonful of cream and stack the apricots on top. Serve with the remaining cream. 

    Brioche is a yeasted bread enriched with eggs and butter. It is most commonly available from specialist French–style bakeries.

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