CINNAMON PLUMS WITH FRENCH TOAST
This is a doubly gratifying recipe for the waste-averse: the French toast (a slightly fancier take on the simple breakfast dish of my childhood) is made with the remains of a loaf otherwise too stale to eat and the cranberry-sharp, cinnamon-scented compote uses up plums that were bought more in the spirit of optimism than good sense. If the weight of plums seems a lot for what is a using-up recipe, it is because the plums I first used for this were as big and shiny as billiard balls, and about as hard (if this is the kind of animal you're dealing with, too, then quarter rather than halve the fruits to poach them); and if you're lucky enough to have a plum tree, this would gratifyingly use up a glut. While I love the scarlet-fleshed plums, which the cranberry juice glowingly enhances, any plum will do, and you could go for apple juice were you wanting a less sherbetty-sharp edge to the poached fruit's juices. Similarly, do not think you should consider this compote only to go with the French toast: eat with Greek yogurt or granola at breakfast, with creme anglais for a weekend-lunch dessert, or, frankly, any time.
Provided by Nigella Lawson : Food Network
Time 30m
Yield 4 servings, with compote to spare
Number Of Ingredients 10
Steps:
- For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely.
- Halve the plums and remove the pits, then halve them again if they are big brutes.
- Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy.
- Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time.
- Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again.
- For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.
- Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.
- Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices.
- Melt the remaining butter to cook the last 2 slices in the same way.
- Serve alongside the beautiful scarlet plum compote.
- Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving.
- Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
BROILED PLUMS WITH MASCARPONE CREAM
A sprinkling of brown sugar is transformed into a sweet, syrupy topping when the plums are heated under the broiler. Choose fruit that is ripe but not too soft (the flesh should yield to gentle pressure). If you prefer the tart taste of red plums, use them instead of black ones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Preheat broiler. Place plum halves, cut sides up, in a single layer in an 8-inch square baking dish. Pour brandy evenly over plums, and sprinkle with 1/4 cup sugar. Broil until plums are soft and sugar is caramelized, 8 to 10 minutes.
- Meanwhile, put mascarpone, cream, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form, about 2 minutes. Top broiled plums with whipped mascarpone cream.
BROILED CINNAMON TOAST
I remember having this as a child. It was the best cinnamon toast. We would watch as my mom made this and was amazed at how the cinnamon melted over the butter and hardened. She would serve this on the side of a bowl of sweet rice... which I have on Zaar too. (Recipe #338491) I now make this for my boys. They love it just as much if not more. The actual measurements are as much or little as you like on the toast.
Provided by Vseward Chef-V
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat your broiler. Lightly butter one side of each piece of bread. Place on cookie sheet. Sprinkle one teaspoon of white sugar across the surface of each piece of bread.
- Shake cinnamon (to taste) over the sugar and butter layer.
- Broil 6" below the broiler element until butter bubbles, sugar melts and cinnamon turns dark. Keep an eye on your cinnamon toast. This will only take a couple of minutes.
- Serve hot to warm.
Nutrition Facts : Calories 80.6, Fat 1.8, SaturatedFat 0.8, Cholesterol 2.5, Sodium 136.2, Carbohydrate 14.2, Fiber 0.9, Sugar 2.1, Protein 1.9
MAPLE-CINNAMON TOAST WITH CITRUS AND CRèME FRAîCHE
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Provided by Alison Roman
Categories Bon Appétit Breakfast Kid-Friendly Bread Maple Syrup Orange Cinnamon Milk/Cream Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place orange slices and sugar in a small bowl. Scrape in vanilla seeds; save pod for another use. Toss to coat orange slices.
- Mix butter, cinnamon, a pinch of salt, and 2 Tbsp. maple syrup in a medium bowl to combine. Spread cinnamon butter on one side of each piece of brioche. Place on a rimmed baking sheet and toast in oven until brioche is golden brown (the bottoms should be very crisp), 8-10 minutes.
- Place each toast, buttered side down, on plates. Top with crème fraîche and orange slices. Drizzle remaining 1 cup maple syrup over toasts and finish with a sprinkle of salt.
FRENCH TOAST WITH CINNAMON PLUMS
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously. If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
Provided by Nigella Lawson
Categories breakfast, brunch, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a wide saucepan, combine cranberry juice and 1 cup sugar. Place over low heat, and stir until sugar is dissolved. Add cinnamon stick, and raise heat to bring to a boil; boil for about 2 minutes.
- Add plums, and reduce heat to low. Simmer until plums are tender but not disintegrating, about 10 minutes. Remove from heat, and set aside. (Plums may be served warm or at room temperature; reheat if desired.)
- In a large bowl, whisk together eggs, milk, ground cinnamon and 1 tablespoon sugar. Place a large skillet over medium-low heat, and add 1 tablespoon of butter, spreading it in the pan. Dip three slices of brioche in the egg mixture, so they absorb the liquid but don't fall to pieces. Place in skillet and cook until golden brown on both sides, about 2 minutes a side. Transfer to a plate and keep warm. Repeat with remaining three slices brioche.
- Place a portion of French toast on each plate with a serving of plum halves and their syrup.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 56 milligrams, Sugar 61 grams, TransFat 0 grams
MAPLE & STAR ANISE ROASTED PLUMS
You can use just one variety of plum for this simple dessert, or choose a mixture of colours and flavours - it's up to you
Provided by Mary Cadogan
Categories Dessert
Time 1h15m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.
- The roasted plums can be kept in the fridge for up to 3 days.
Nutrition Facts : Calories 101 calories, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
More about "broiled plums with maple syrup and cinnamon toasts recipes"
SIMPLE MAPLE ROASTED PLUMS - HEALTHY CLEAN EATING …
From aredspatula.com
5/5 (1)Category DessertCuisine AmericanTotal Time 30 mins
OVEN-ROASTED PLUMS - DAVID LEBOVITZ
From davidlebovitz.com
Servings 6Estimated Reading Time 4 mins
EASY ROASTED PLUMS IN SPICED SYRUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
MAPLE TOASTED MUESLI - HOMEMADE MUESLI RECIPE - TORI AVEY
From toriavey.com
DWAYNE JOHNSON'S PRIVATE CHEF SHARES THE FRENCH TOAST RECIPE HE …
From people.com
BROILED PLUMS WITH MAPLE SYRUP AND CINNAMON TOASTS RECIPE
From recipeofhealth.com
MAPLE-GRILLED PLUMS | CANADIAN LIVING
From canadianliving.com
MAPLE CINNAMON TOAST RECIPE ON FOOD52
From food52.com
BROILED PLUMS WITH MAPLE SYRUP AND CINNAMON TOASTS RECIPE - EAT …
From eatyourbooks.com
MAPLE FRUIT TOAST | MAPLE FROM CANADA
From maplefromcanada.ca
SUGAR CINNAMON TOAST (2 EASY WAYS!) - NO SPOON …
From nospoonnecessary.com
MAPLE CINNAMON MERINGUES WITH TOASTED ALMONDS …
From gourmandeinthekitchen.com
SIMPLE ROASTED PLUMS WITH SPICED SYRUP - FOOD FIDELITY
From foodfidelity.com
MAPLE-CINNAMON TOAST WITH CITRUS AND CRèME FRAîCHE
From bonappetit.com
MAPLE CINNAMON ROASTED CHICKPEAS - TO SIMPLY INSPIRE
From tosimplyinspire.com
BROILED MAPLE CINNAMON GRAPEFRUIT + STRAWBERRIES
From orchidsandsweettea.com
BROILED PLUMS WITH MAPLE SYRUP AND CINNAMON TOASTS
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love