- 4 slices pecan-nut rye bread
- 2 fresh plums, halved
- 2 fresh peaches, quartered
- 12 dried nectarines
- 1 cup cranberry juice
- 1 T Campari
- crème fraîche, to serve
Chargrill the pecan-nut rye bread on a ridged pan, until roasted.
Poach the fruit in small pan with the cranberry juice until it is soft yet still plump. Add the Campari.
Slice each piece of toast in half. Spoon some fruit on each half-slice and pur one on the other.
Drizzle with the syrup and serve with a dollop of crème fraîche.
Per serving: 1 459.1kJ, 5.8g protein, 1.9g fat, 72.6g carbs