Ingredients
·
50g butter
·
6 apricots, halved and stoned
·
200g/8oz caramel
sauce (we used Bonne Maman confiture de
caramel)
·
350g ready-made vanilla custard
·
8 small, thick slices brioche or white bread, or 4 large slices, cut
diagonally
Method
1.
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.
2.
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.
No comments
Post a Comment