Apricot Cinnamon Croutes
|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.