Apricot brown betty
Low histamine, corn, egg, nightshade, nut, peanut, sesame, soya free; can be gluten, lactose, milk & wheat free
If apricots are out of season you could use dried apricots, soaked for a few minutes in boiling water, or tinned.
- 8 apricots, halved and stones removed
- 4 tbsp apple purée or apple juice
- 3–4 thin slices of whatever bread you can tolerate with the crusts removed
- butter or coconut oil
- 1–2 tbsp dark or light muscovado sugar
- Heat the oven to 180C/350F/Gas Mark 4.
- Lay the apricots, cut side up, flat in an ovenproof dish that just fits them.
- Spoon or pour over the apple purée or juice. (Purée ideally is better but either will do.)
- Cut the bread slices intol shapes so that they lie flat over the apricots and apple.
- 'Butter' the bread on on e side generously with either butter or coconut oil.
- Lay the bread, buttered side up, over the apricots.
- Cover the dish with a lid of with foil and bake for 20 minutes.
- Remove the foil, sprinkle more or less generously (depending on how a sweet tooth you have) with the sugar and return to the oven for a further 15 minutes or until the bread is crispy and the sugar slightly caramelised.
- Serve as it is or with whatever sort of cream, yogurt or ice cream you can eat.
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