Brioche French toast sandwiches with verjuice apricots
SERVES 4
INGREDIENTS
1 cup dried apricots
1 cup verjuice
1 medium lemon
1 cup caster sugar
2 sprigs lemon thyme
1 vanilla bean, split lengthways, seeds scraped
250g firm fresh ricotta
500g day-old brioche loaf (see Note)
1/3 cup apricot jam
6 eggs
½ cup milk
2 Tbsp vegetable oil
1 Place apricots and verjuice in a small saucepan; bring to the boil over medium heat. Remove pan from heat. Stand, covered, for 20 minutes or until apricots are plump.
2 Using a zesting tool, remove rind from lemon in long, thin strips; you need 1 tablespoon zested rind. Juice the lemon.
3 Add zested rind, juice, sugar, lemon thyme, a vanilla bean half and half the seeds to apricots in pan. Bring to the boil, stirring, over medium heat. Reduce heat; simmer for 5 minutes or until thickened and syrupy.
4 Combine ricotta and remaining vanilla seeds in a small bowl. Cut eight 1.5cm thick slices from brioche. Place brioche slices on a clean work surface. Spread four slices with jam. Spread remaining slices with ricotta mixture. Join slices together to make four sandwiches.
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