Nashi pears star in this sweet French toast recipe.
Prep Time : 0:10 | Cook Time : 0:15 | Total Time : 0:25 | Serving : 6 person.
Ingredients
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60g butter
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3 nashi, quartered, cored, cut into thick wedges
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75g (1/3 cup) demerara sugar
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60ml (1/4 cup) fresh orange juice
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4 eggs, lightly whisked
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125ml (1/2 cup) cream
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2 tablespoons demerara sugar, extra
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6 thick slices raisin bread
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250g fresh ricotta, to serve
Method
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Step 1
Melt 40g of the butter in a large non-stick frying pan over medium-high heat until foaming. Add the nashi and cook, turning occasionally, for 5 minutes or until golden brown. Add the sugar and cook, stirring, for 2 minutes or until sugar dissolves. Add the orange juice and bring to the boil. Cook, stirring, for 1 minute or until sauce thickens slightly. Remove from heat and set aside.
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Step 2
Place the egg, cream and extra sugar in a medium bowl and whisk with a fork until combined.
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Step 3
Melt half the remaining butter in a large non-stick frying pan over medium-high heat until foaming. Dip 3 slices of the raisin bread, 1 slice at a time, in the egg mixture and then place in the hot pan. Cook for 1 minute each side or until golden brown. Transfer to a clean plate. Repeat with the remaining butter, bread and egg mixture.
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Step 4
Place French toast on serving plates. Spread each slice with the fresh ricotta and top with caramelised nashi. Drizzle with the leftover syrup and serve immediately with coffee, if desired.