• 411 g tin apricot halves in fruit juice
  • 150 g fresh raspberries
  • 1 tsp maple syrup
  • 7 slices brioche


  1. 1

    Cut the apricots into small pieces and place in a saucepan with the juice. Simmer gently for 5 mins until the juice has reduced and is slightly syrupy.

  2. 2

    Meanwhile, preheat the grill to medium, place the brioche slices on a baking tray and toast each side. Add the raspberries to the pan and cook gently for another for 3-4 mins until just warmed through. You might like to add a little maple syrup or sugar.

  3. 3

    Serve the toast topped with the warm fruit.


    Cook's tip: If you're feeding babies, just serve the fruit when it has cooled down.

Nutritional Details

Each serving provides
  • Energy 2223kj 531kcal 27%
  • Fat 18.1g 26%
  • Saturates 6.9g 35%
  • Sugars 37.8g 42%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

76.9g carbohydrate 9.3g fibre 10.3g protein

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