Recipes, re-invented from cooking shows
Roast Figs with French Toast
Prep. Time:
Baking Time:
Total Time:
5 mins
10 mins
15 mins
Serves:
4
word
Ingredients
ROASTED FIGS: 12 fresh figs 2 oz European butter seeds from 1 vanilla pod 3 tablespoons raw honey 4 short sprigs rosemary
FRENCH TOAST 6 eggs 6 tbsp heavy cream 3 tbsp caster sugar 3 tbsp date sugar 4 slices brioche (or raisin bread) extra-light olive oil
Method
ROASTED FIGS Preheat the oven to 320°F.
Cut the figs in half.
In an oven-friendly skillet, melt the butter and add the vanilla, figs and half the rosemary. Stir gently and baste the figs. Put the skillet in the oven for 5 minutes
Remove the pan from the oven, discard the cooked rosemary, add the honey and stir over a low heat for 2 minutes, coating the figs.
FRENCH TOAST Whisk the eggs, cream and sugars until the sugar has dissolved (if necessary, warm the custard really gently to get the sugar to dissolve). One at a time, immerse the slices of brioche in the custard mix.
Heat oil in a non-stick pan and gently fry the brioche until golden. Flip and repeat.
Assemble by putting the hot French Toast on a plate, add the figs and garnish with a little fresh rosemary.
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Instructions
ROASTED FIGS
Preheat the oven to 320°F.
Cut the figs in half.
In an oven-friendly skillet, melt the butter and add the vanilla, figs and half the rosemary. Stir gently and baste the figs. Put the skillet in the oven for 5 minutes
Remove the pan from the oven, discard the cooked rosemary, add the honey and stir over a low heat for 2 minutes, coating the figs.
FRENCH TOAST
Whisk the eggs, cream and sugars until the sugar has dissolved (if necessary, warm the custard really gently to get the sugar to dissolve). One at a time, immerse the slices of brioche in the custard mix.
Heat oil in a non-stick pan and gently fry the brioche until golden. Flip and repeat.
Assemble by putting the hot French Toast on a plate, add the figs and garnish with a little fresh rosemary.
Heading 5
Ingredients
ROASTED FIGS:
12 fresh figs
2 oz European butter
seeds from 1 vanilla pod
3 tablespoons raw honey
4 short sprigs rosemary
FRENCH TOAST
6 eggs
6 tbsp heavy cream
3 tbsp caster sugar
3 tbsp date sugar
4 slices brioche (or raisin bread)
extra-light olive oil
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