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
AUTUMNAL SPICED PLUMS
Provided by Nigella Lawson
Categories dessert
Time 1h10m
Yield 4 servings, with leftovers
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees. Arrange plums cut side down in an ovenproof dish that holds them in 1 layer.
- In a medium saucepan, combine honey, syrup, cinnamon, star anise, vinegar and 1 1/2 cups water. Place on medium-high heat. As soon as mixture begins to boil, pour evenly over plums. Cover dish tightly with foil.
- Bake plums until tender, 45 minutes to 1 hour. Remove foil, and let cool slightly. To serve, place 4 portions of plums in 4 shallow bowls, and top with syrup. Plums may be refrigerated and served cool or reheated.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 1 gram, Carbohydrate 75 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 70 grams
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