Baked apricots on brioche

Inspired by wartime rationing, Matthew Fort cooks a sweet treat using canned fruit
By Matthew Fort
Baked apricots on brioche
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 50 g unsalted butter
  • 2 thick slices brioche
  • 410 g canned apricot halves in natural juice, drained
  • 2-3 tbsp demerara sugar
  • double cream, to serve


1. Preheat the oven to 180C/160C fan/gas 4.

2. Butter both sides of the brioche slices generously with a quarter of the butter and lay them in an ovenproof dish.

3. Lay the apricots cut-side down on top of the brioche slices. Dot with the remaining butter and sprinkle with demerara sugar.

4. Bake for 5-10 minutes, or until the bases of the brioche slices are crisp. Serve immediately with double cream.

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