Grilled Apricot Bruschetta
Photography Becky Nunes.
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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.