- 411 g tin apricot halves in fruit juice
- 150 g fresh raspberries
- 1 tsp maple syrup
- 7 slices brioche
Cut the apricots into small pieces and place in a saucepan with the juice. Simmer gently for 5 mins until the juice has reduced and is slightly syrupy.
Meanwhile, preheat the grill to medium, place the brioche slices on a baking tray and toast each side. Add the raspberries to the pan and cook gently for another for 3-4 mins until just warmed through. You might like to add a little maple syrup or sugar.
Serve the toast topped with the warm fruit.
Cook's tip: If you're feeding babies, just serve the fruit when it has cooled down.