- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 apricots, halved and stoned
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 200g/8oz caramel sauce (we used Bonne Maman confiture de caramel)
This is white, granulated sugar melted until it browns, after which it sets clear and hard when…
- 350g ready-made vanilla custard
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
- 8 small, thick slices brioche or white bread, or 4 large slices, cut diagonally
Melt 1 tbsp butter in a medium-size frying pan. Put in the apricots, cut-side down, and gently fry for 2-3 mins. Flip over and cook for 1 min more until lightly golden. Add the caramel to the pan and melt until saucy – if it’s still too thick to coat the fruit, add a splash of water. Keep warm.
Mix the custard with 4 tbsp of water to loosen, then dip in the bread slices, turning to coat thoroughly. Melt half the remaining butter in a large non-stick frying pan. Lightly shake off any excess custard mixture from half the bread slices and fry in the butter for 2 mins each side until golden. Repeat with remaining butter and bread, then serve hot with the caramel apricots.