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Serves: 4
Baker’s Bicycle fruited scioche, cut in half
8 ripe apricots, stoned and cut in quarters
1tbsp icing sugar
120g light brown sugar
120g butter
100ml double cream
125g mascarpone
½g shredded mint
1tbsp castor sugar
2tsp flaked almonds, toasted
All Baker's Bicycle bread is made from scratch at their bakery, with doughs proving for 24 to 48 hours – so none of the quick-acting yeasts used in industrial bread production.
You will find the range in selected food emporia, delis and specialist farm shops (see their website for details) not in bread racks, but in the freezer cabinet. Managing director Simon Cannell explains their philosophy: “We freeze straight from the oven, to seal in all the flavour, freshness and goodness. All the serious gourmet has to do, is thaw and adore…” To make the sauce: To make the minted mascarpone: Place the mascarpone, shredded mint and castor sugar in a bowl and mix well, then refrigerate for one hour. To serve: Griddle the apricot quarters on all sides in a thick bottom griddle pan until nicely charred. Just before removing from the pan, sprinkle on the icing sugar and allow it caramelise, turning them as necessary and taking care not to allow the sugar to burn. Arrange the toasted scioche on a wooden board. Top each with the griddled apricots, then finish with a generous drizzle of the hot toffee sauce and a dollop of minted mascarpone cream. Sprinkle with toasted almonds.
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