Jason Atherton's plum and apple bruschetta
Ingredients
- 2 Granny Smith apples
- 5 red plums
- 100g granulated or caster sugar
- Bruschetta
- 1 brioche loaf
- 3 large eggs
- 20g caster sugar
- 300ml milk
- few knobs of butter
- To finish
- icing sugar, for sprinkling
- 4tbsp crème fraiche
- 4tbsp maple syrup
Each serving contains 477 calories, 53g sugar, 14g fat, 6g saturates and 1g salt.
Method
1 For the compote, peel, halve and core the apples and cut into 2cm cubes. Halve and stone the plums and cut into similar-sized pieces.
2 Put the apples, sugar and 75ml water into a large heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often with a wooden spoon, for about 4 minutes, then add the plums. Cook, stirring frequently, for about 5 minutes until softened. Lower the heat and simmer to thicken slightly, stirring occasionally. Remove from the heat.
3 Slice the brioche loaf into 8 thick slices.
4 Beat together the eggs, sugar and milk in a large bowl. One at a time, dip in the brioche slices, coating both sides and allowing the mixture to be absorbed slightly. Gently shake off any excess liquid and place on a wire rack to drain.
5 Heat a large non-stick frying pan with a couple of knobs of butter over a medium-low heat. Fry the brioche slices until golden-brown, about 2-3 minutes on each side.
6 To serve, place 2 slices of brioche onto each plate and top with some of the plum and apple compote. Sprinkle with icing sugar and top with spoonfuls of crème fraiche, then drizzle with maple syrup.
Cook’s tip: This fun dessert is equally good as a lazy weekend brunch dish. The fruit compote freezes well – it’s a handy topping for ice cream, yogurt or pancakes.
Jason Atherton, Michelin-starred chef, brings inexpensive, accessible gourmet food into the home kitchen. His creative style and mastery of unique flavours makes his cooking exciting, delicious and highly original. Click here to purchase his latest book Gourmet Food for a Fiver.
http://bit.ly/KSX4ff