Recipe: Pain perdu with poached winter fruits and yoghurt
How to Make:
- Icing sugar mixed with ground cinnamon, and thick Greek yoghurt, to serve
- Place wine, sugar, cinnamon and vanilla pod and seeds in a pan over low heat and stir to dissolve sugar. Add the fruit, then simmer, stirring occasionally, for 15 minutes until fruit is plump. Cool in syrup.
- Meanwhile, beat the eggs into cream and pour into a wide bowl. Working with 2 slices at a time, dip brioche in the bowl and turn to coat. Heat a little butter in a frypan over medium heat. Cook the brioche for 1-2 minutes on each side until crisp and golden. Keep warm. Repeat with the remaining butter and brioche.
- Dust brioche with icing sugar mixture and serve warm with yoghurt and fruits.
Time for preparing:
20 min.
Servings:
6
Ingredients:
- 2 cups (500ml) dry white wine
- 1/2 cup (110g) caster sugar
- 1 cinnamon quill
- 1 vanilla bean, split, seeds scraped
- 16 prunes
- 16 dried apricots
- 8 dried pears
- 2 eggs
- 100ml pure (thin) cream
- 6 thick slices fresh brioche (see note)
- 80g unsalted butter
