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Sozzled apricot bruschetta with orange cream

This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season. If there are any leftover sozzled apricots, store in the fridge and have with cheeses or stir into yoghurt.

 Valerie Aikman-Smith   Summer 2021 Join us on        @thebbqmag

 #Apricot #Bruschetta




Serves 6




Sozzled apricot bruschetta with orange cream

  1. 680g (about 18) ripe apricots, halved and pitted 
  2. Italian dessert poaching wine
  3. 6 slices panettone or brioche, about 
  4. 4cm thick 
  5. Orange cream honey, to drizzle 




  • Put the apricot halves in a non-reactive pan and add the Italian dessert poaching wine. Set the pan over a medium-high heat and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. 
  • You want the apricots to cook but still hold 
  • a little of their shape. 
  • Remove the apricots from the pan with a slotted spoon and put in a ceramic bowl. Turn the heat back up to medium-high and simmer for about 5 minutes to reduce the poaching liquid by half, stirring frequently. Pour the syrup over the apricots. 
  • Heat a gas or charcoal grill/barbecue to medium-high heat, or place a grill pan on the stove top over medium-high heat. 
  • Grill the panettone or brioche slices for about 2 minutes per side, until toasted. Place each one on a plate and spoon the sozzled apricots, along with the juices, over each slice of toasted panettone. Dollop with the orange cream, drizzle with honey, and serve. 

Italian Dessert poaching wine 
I’m using an Italian dessert wine but you can absolutely use any kind of sweet wine, such as a Reisling. This is such a simple way to flavor fruit, especially if a little unripe. A versatile poaching wine, that can be used for any fruits. 

  • 240ml good Italian dessert wine 
  • 1 vanilla pod, split in half
  • 2 tsp brown sugar 

Yields 250ml 

Put all the ingredients in a non-reactive saucepan set over a medium-high heat. Bring to a boil, then immediately reduce the heat to a simmer. Cook for about 5-6 minutes, until the sugar is dissolved, then leave to cool. 


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