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Dessert
4 - 6 servings
30 minutes
20 minutes
Chef June Platt
1/2 pound Dried Apricots
2 cups water
1/2 cup granulated sugar
8 slices white bread
2 tablespoons butter, soft
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 cup heavy cream, whipped
Bring the apricots gently to a boil in the water for about 15 minutes until tender.
Remove from the heat and add the 1/2 cup sugar. Stir lightly and set aside.
Remove the crusts from the bread and cut into 8 pieces to fit the bottom and sides of a small bread pan.
Toast the bread lightly on both sides; butter one side lightly and sprinkle with cinnamon and sugar.
Place under the broiler for a minute or two. Line the bread pan, placing the plain side next to the metal. Fill the center with the apricots and their juice.
Cover and cool gradually. When you are ready to serve, turn the pudding out onto a small platter, cut and serve with the whipped cream.
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