Croûtes aux Fruits

Toasted Fruit

Preparation info

  • Difficulty

    Easy

Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This toasted fruit on French bread or, even nicer, sliced brioche, is simple enough for children to make; it can provide a welcome contrast at the end of a cold meal.

Method

Spread each slice of French bread with a thin layer of jam, jelly or honey. Arrange halved apricots or sliced peaches, plums or some strawberries or raspberries on top. Dust with caster sugar and place on a baking sheet under a hot grill for 4–8 minutes until the sugar has melted and the fruit has cooked sufficiently for the juice to have seeped into the bread.

Serve the croûtes straight away, as they are, or with some fromage frais or crème fraîche spooned on top.