Last week we brought you a delightful Blueberry Cinnamon Bun recipe from Island Menu as the first installment of our Guest Recipes series. This week they’re continuing the breakfast treat trend with French toast. Their abundance of Southern Hemisphere fresh fruit, which just happens to be growing right in their backyard, has us looking forward to spring days at the farmers’ market. Thanks for sharing this with us, Sam & Catherine!
Grilled Nectarines and Blackberries on French Toast
We recently discovered we have a nectarine tree. It hadn’t fruited for the last couple of years but did this year for some reason. We also discovered a good blackberry bush down the road, so at the moment we have more nectarines and blackberries than we know what to do with. We have made jam and a few other bits and bobs but this recipe seems the best way to combine the two. – Sam & Catherine
1 cup cream
4 slices of white bread, thickly cut
Butter for frying
6 tbsp sugar
6 nectarines, halved and stoned
Lug of rum
1 vanilla bean
1 cup fresh blackberries
Juice of 1 lemon
Icing sugar to finish
Beat the eggs and cream and soak the slices of bread in the mixture. In some butter and 3 tablespoons of sugar, fry the nectarines on both sides until golden and set aside. In the same pan, add the rest of the sugar, a few tablespoons of water, and the seeds from the vanilla bean and simmer down into a syrup. In a second, pan fry the egg-soaked bread in some butter until golden on each side, and put on a plate. Add the nectarines to the syrup and warm though, and a splash of rum and some lemon juice to taste. Pour on top of the toast. Add some fresh blackberries and icing sugar to finish.