Preheat the oven to 400°F.
Soak the currants in the rum until they soften, about 30 minutes.
Put the brioche slices on a baking sheet and toast in the oven until lightly browned, about 5 minutes. Remove and dust generously with the confectioners’ sugar.
Add the currants and rum and the grapes to the other fruit in the pan. Squeeze the orange and lemon juice into the fruit, taking care that no seeds fall in. Add the remaining
Place each slice of toasted brioche in a warmed shallow serving bowl and spoon the fruit with its juices over the toast. Top with vanilla ice cream and serve immediately.
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