In Season: Apricot, nectarine and plum bruschetta

Central Otago fruits, baked on sourdough bread and served with crème fraiche. Photo by Gregor...
Central Otago fruits, baked on sourdough bread and served with crème fraiche. Photo by Gregor Richardson.

Apricot, nectarine and plum bruschetta

Serves 4
4 apricots
2 very soft nectarines
4 plums
4 x 1.5cm slices from a sourdough loaf
60g unsalted butter, softened
1 vanilla pod
250g caster sugar
25ml brandy (optional)
Crème fraiche to serve


Preheat the oven to 200degC.

Grease a baking tray.

Butter each slice of bread on one side only.

Cut the vanilla pod into small pieces and pound with the sugar in a mortar.

Halve and stone the fruits, put into a bowl, add the sugar and brandy.

Stir gently to combine. Let marinate for 20 minutes or so.

On each buttered slice of bread, divide the fruits so there is an even amount on each. Put some fruit flesh side down on the bread so the juices seep into the bread and put some flesh side up. Pour over the remaining juices from the bowl.

Bake the bruschettas in the preheated oven for 25 minutes. They should be crisp on the edges and the fruits cooked. Serve warm with crème fraiche.

This recipe is from Alison Lambert, chef at the Otago Farmers Market.
The mobile kitchen is being renovated so she won't be demonstrating there for a few weeks.


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