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.
Bu hikaye Your Home and Garden dergisinin April 2022 sayısından alınmıştır.
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Bu hikaye Your Home and Garden dergisinin April 2022 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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