| | Pain perdu with poached winter fruits and yoghurt
Pain perdu with poached winter fruits and yoghurt
Pain perdu with poached winter fruits and yoghurt 4.3-5 9
  • Calories: 2070 kj
  • Fat: 21g
  • Carbohydrates: 44g

How to Make:

  1. Icing sugar mixed with ground cinnamon, and thick Greek yoghurt, to serve
  2. 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.
  3. 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.
  4. 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
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