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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:

  1. Melt the butter and brown sugar in a saucepan over a low heat until the sugar is dissolved, watching it carefully to ensure it doesn’t burn.
  2. Stir in the cream and heat gently until bubbling, stirring continually until thick. Remove from the heat and keep warm.

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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