Preheat barbecue to medium.
In a small saucepan, combine nectar, Pineau des Charentes and corn syrup. Heat on the barbecue.
Make mini brochettes with the quartered apricots, set aside.
Meanwhile, butter cake slices both sides.
Reduce heat to low.
Put cake slices and apricot brochettes on the grill.
Toasts slices 1 to 2 minutes per side until brown and crunchy.
Serve hot topped with apricot sauce and garnished with grilled apricots.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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