Let's do BRUNCH

Go international for your next mid-morning dining experience with these swoon-worthy dishes from around the globe

Brioche French toast sandwiches with verjuice apricots

SERVES 4

INGREDIENTS

1 cup dried apricots

1 cup verjuice

1 medium lemon

1 cup caster sugar

2 sprigs lemon thyme

1 vanilla bean, split lengthways, seeds scraped

250g firm fresh ricotta

500g day-old brioche loaf (see Note)

1/3 cup apricot jam

6 eggs

½ cup milk

2 Tbsp vegetable oil

1 Place apricots and verjuice in a small saucepan; bring to the boil over medium heat. Remove pan from heat. Stand, covered, for 20 minutes or until apricots are plump.

2 Using a zesting tool, remove rind from lemon in long, thin strips; you need 1 tablespoon zested rind. Juice the lemon.

3 Add zested rind, juice, sugar, lemon thyme, a vanilla bean half and half the seeds to apricots in pan. Bring to the boil, stirring, over medium heat. Reduce heat; simmer for 5 minutes or until thickened and syrupy.

4 Combine ricotta and remaining vanilla seeds in a small bowl. Cut eight 1.5cm thick slices from brioche. Place brioche slices on a clean work surface. Spread four slices with jam. Spread remaining slices with ricotta mixture. Join slices together to make four sandwiches.