- 1 cup water
- 1/2 cup SPLENDA® Sugar Blend
- 1 vanilla bean, split lengthwise
- 1 lemon, zested
- 6 fresh apricots, peeled, halved and pitted
- 1 tablespoon butter, softened
- 4 slices bread, toasted
- 1 cup part-skim ricotta cheese
- Optional Garnish: vanilla beans
- Preheat boiler.
- Combine water, SPLENDA(R) Sugar Blend, vanilla bean and lemon zest in a non-aluminum saucepan. Bring to a boil over medium heat, stirring until SPLENDA(R) Sugar Blend dissolves; reduce heat and simmer 10 minutes or until mixture is reduced. Add apricots and simmer for 3 to 5 minutes or until apricots are just tender. Using a slotted spoon, remove apricots from syrup. Set aside.
- Spread butter on bread slices. Broil until bread is lightly toasted.
- Spoon ricotta cheese on each bread slice, Top with apricots and remaining syrup. Broil 2 to 3 minutes or until thoroughly heated and apricots begin to caramelize. Garnish with a vanilla bean, if desired. Serve immediately.