Put the
butter and 1 teaspoon of the ground cinnamon in a bowl and mix until
well combined. Grill the brioche on one side until golden. Spread the
other side with half the cinnamon spread, then grill until golden. Keep
warm in the oven. Brush the fruit with the remaining spread and cook
under a grill (broiler) or on a char grill pan or barbecue hot plate,
until the spread is bubbling and the fruit is tinged at the edges. To
serve, put two plum halves and two nectarine halves on each toasted
slice of brioche. Dust with the remaining cinnamon and drizzle with the
warmed honey. Dollop with a little fromage frais, if desired.
Tinned plums
or apricots may be used in place of fresh stone fruits.
