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Apricot Cinnamon Croutes

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The Apricot Cinnamon Croutes exudes the flavors of apricots, cinnamon and crème fraiche. Just the right pick for the formal occassions, the Apricot Cinnamon Croutes can be prepared in a jiffy. Just gie this yummy Apricot Cinnamon Croutes a try.
  Canned apricot halves in juice 29 Ounce, drained (2 Cans Of 14 1/2 Ounce Or 410 Grams Each)
  Bread slices 8 (From A Large Loaf)
  Butter 2 Tablespoon, softened
  Caster sugar 90 Milliliter (6 Tablespoon)
  Ground cinnamon 15 Milliliter (1 Tablespoon)
  Creme fraiche 1⁄4 Pint (150 Milliliter / 2/3 Cup)

Count the number of apricots.
Cut out the same number of rounds from the bread, using a 5 cm/2 in cutter.
Butter the bread on both sides, then fry (saute) in a frying pan (skillet) until golden brown on both sides.
Mix the sugar and cinnamon together and toss the fried bread round in it to coat completely. (Use a little more sugar, if necessary.)
Put a spoonful of creme fraiche on each croute and top with an apricot half, rounded side up.

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Apricot Cinnamon Croutes Recipe