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

• 60g butter

• 3 nashi, quartered, cored, cut into thick wedges

• 75g (1/3 cup) demerara sugar

• 60ml (1/4 cup) fresh orange juice

• 4 eggs, lightly whisked

• 125ml (1/2 cup) cream

• 2 tablespoons demerara sugar, extra

• 6 thick slices raisin bread

• 250g fresh ricotta, to serve

Method

• 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.

• Step 2

  Place the egg, cream and extra sugar in a medium bowl and whisk with a fork until combined.

• 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.

• 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.