Method

• Gently toss apricots with 3 tablespoons of sugar
• Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well
• Meanwhile, melt 2 tablespoons butter in a large sauté pan over medium heat until foaming
• Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes
• Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown
• Transfer to a plate and repeat with remaining 2 slices
• Wipe out pan and increase heat to medium-high
• Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes
• Add apricots and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more
• Remove pan from heat, add water, and swirl to create a smooth sauce
• Divide brioche among 4 plates
• Top each with apricots, sauce, and a scoop of basil ice-cream
• Serve immediately