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Don’t save bruschetta just for starters – this sweet and juicy fruit topping makes a mouth-watering dessert. With fresh stone fruit in season, this one will sure be a hit. Serves 6

  • 6 slices (about 1 cm-thick) Hogan’s Vine fruit or fruit bread

  • 100g unsalted butter, softened

  • 2 vanilla beans

  • 200g caster sugar

  • 50ml brandy or grappa

  • 6 plums, cut in half, stone removed

  • 5 nectarines, sliced, stone removed

  • 3 white or yellow peaches – optional addition

  • Organic Greek yogurt and fresh mint, to serve

  • Preheat oven to 200°C. Grease a baking tray. Butter the brioche slices on one side only. Cut the vanilla beans into small pieces, place in a food processor with the sugar and pulse until the beans are finely chopped.

  • Transfer to a bowl and add the brandy or grappa. Add the fruit and toss well to combine. Cover with plastic wrap and leave to macerate for 30 minutes at room temperature.

  • Place the brioche slices buttered-side up on the baking tray and divide the fruit evenly between the bread slices, pouring over any sugary juices from the bottom of the bowl. Bake for 25 minutes: the edges of the bread should be crisp and the fruit cooked.

  •  Place on serving plates, add a dollop of yoghurt and drizzle with syrup. From


Have a super week ahead and enjoy eating well and staying healthy!

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