Ingredients

3 x 3cm-thick slices from a loaf of brioche (Breads and More, Gilberts Fine Foods)
3 Tbsp butter, at room temperature
2 Tbsp caster sugar
12 fresh ripe apricots, sliced in half and stones removed (Rosedale Orchard, Willowbrook Orchard, Earnscleugh Co Op Orchards, Waitaki Orchards)
1 Tbsp green ginger wine or amaretto if desired (optional)
1 Tbsp caster sugar

Vendors

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 or 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 marscapone