French Toast with Caramalised Nashi

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 tbs demerara sugar, extra
6 thick slices raisin bread
250g fresh ricotta, to serve

 

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Method

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.

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

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.

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.