Plum and apple bruschetta with crème fraîche

Name: Plum and apple bruschetta with crème fraîche
Yield: Serves 4
Ingredients: few knobs of butter; icing sugar, to dust; 8 thick slices of brioche; 4 tbsp maple syrup; 4 tbsp crème fraîche; 20 g caster sugar; 5 red plums; 300 ml milk; 100 g granulated or caster sugar; 3 large eggs; 2 Granny Smith apples

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

A FUN DESSERT THAT WORKS EQUALLY WELL AS A LAZY WEEKEND BRUNCH DISH. THE FRUIT COMPOTE FREEZES WELL-IT’S A HANDY TOPPING FOR ICE CREAM. YOGHURT OR PANCAKES.

Ingredients

Plum and Apple Compote:

2 Granny Smith apples
5 red plums
100 g

Dessert
Cake
Vegetarian

Method

For the compote, peel, halve and core the apples and cut into 2cm cubes. Halve and stone the plums and cut into similar-sized pieces.
Put the apples, sugar and 75ml water into a large heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often with a wooden spoon, for about 4 minutes, then add the plums. Cook, stirring frequently, for about 5