French Toast with Apricots

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When you see fresh apricots in the supermarket, buy them and make this luscious brunch dish. You can poach the apricots in advance and reheat them in a small saucepan while you make the French toast if you are short of time.

Serves 4

For the apricots:

40g butter
12 fresh apricots, halved and kernels removed
60g Demerara sugar
60ml apple juice
1 teaspoon vanilla extract

For the French toast:
4 eggs
100ml single cream plus extra for drizzling
1 tablespoon Demerara sugar
40g butter
4 large slices brioche or good quality toasting bread
Fresh mint and icing sugar to serve

Instructions

1. Prepare the apricots: melt the butter in a large non-stick frying pan. Add the apricots and fry for 2 minutes on each side, over medium heat, until golden. Add the Demerara sugar and stir into the butter. Cook for 2-3 minutes until the sauce caramelises. Add the apple juice, turn the heat up, and cook for another minute or two until the sauce thickens. Turn the heat off and stir in the vanilla extract. Remove the apricots and sauce to a bowl and keep warm in the oven while you make the French toast.

Clean the frying pan so you can use it for the french toast.

2. Make the French toast: whisk the eggs and single cream together in a large bowl. Add the sugar and stir. Melt half the butter in a large non-stick pan until it foams. Dip the bread into the egg mixture, making sure both sides are coated (don’t leave it in there or it will collapse). Fry each slice, on both sides, until golden, adding more butter as you need it. Cut each slice in half, top with warm apricots and sauce, a sprinkling of icing sugar and garnish with fresh mint.

Recipe variations
– This is one recipe where you can get away with using cheap sliced bread.

– Substitute plums or peeled apple quarters for apricots – you’ll need to cook them for longer.

– Use orange flower water instead of vanilla extract.

– Leftover halved croissants can be used instead of bread or brioche.

– Instead of using fresh mint leaves, add a quarter of a teaspoon of fresh finely chopped rosemary to the apricots when you cook them.

– Use tinned apricots if you can’t find fresh – drain them before using.  Or use tinned peaches instead.

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Bruschetta with Carmelised Apple and Blue Cheese

How to poach whole plums

How to make Seville marmalade

How to use up leftover liqueurs in cooking

How to stop ‘soggy pastry’ bottoms in fruit tarts

 

Photograph copyright foodpixies.com

 

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