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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.