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Summer Fruit Brioche |
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Any summer
fruits can be used in this dessert — try raspberries,
sliced peaches, nectarines, apricots, or pitted cherries.
SERVES FOUR
4 individual brioches
2 1/2 cups small ripe strawberries, halved
2 tbsp caster (superfine) sugar
2/3 cup raspberries
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1 |
Preheat the
grill (broiler). |
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2 |
Slice the tops off the brioches.
With a teaspoon scoop out their centers, leaving a ½-inch
thick case.
Lightly toast them, turning once and watching them
carefully, as they will brown very quickly. |
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3 |
Put the strawberries in a pan with the sugar and add 4
tbsp water.
Heat very gently for about 1 minute, until the
strawberries are softened but still keep their shape.
Remove the pan from the heat, stir in the raspberries and
leave to cool. |
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4 |
Place the brioches on plates and pile the fruit mixture
into them.
Add plenty of juice to saturate the brioches and allow it
to go on the plates.
Place any extra fruit on the plates.
Serve with light cream. |
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