3 x 3cm-thick slices from a loaf of brioche

3 Tbsp butter, at room temperature

2 Tbsp caster sugar

12 fresh ripe apricots, sliced in half and stones removed

1 Tbsp green ginger wine or amaretto if desired (optional)

1 Tbsp caster sugar

fresh cream, vanilla icecream or mascapone to serve Method Preheat the oven to 200C.

Place the halved apricots in a bowl and sprinkle over 2 Tbsp caster sugar and a dash of green ginger wine, amaretto if desired and toss to combine. Let sit for 10 minutes to allow the flavours to mingle and the natural juices to seep.

Cut each slice of brioche in half to make 6 pieces and butter generously on both sides. Lay the slices in an ovenproof dish just large enough to hold them.

Spoon over the macerated apricots and press down a little into the bread, spoon over any juices, sprinkle with the remainder sugar and bake in preheated oven for 15 to 20 minutes so that the bread toasts and the apricots roast and go a little soft.

Serve with pouring cream, vanilla ice cream or lightly whipped mascapone!