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you are here: Recipes | Poached apples or pears with brioche french toast and curried cream

Poached apples or pears with brioche french toast and curried cream

Poached apples recipe

Noble late harvest poached apples or pears with brioche french toast and curried cream

Apples:
4 apples peeled and cut into 8 wedges
wine to cover
squeeze of lemon

Method

Place apples into pot and cover with wine
Squeese of lemon and cover with lid
Simmer gently till tender… do not over cook
Set aside and keep warm

For brioche

100ml cream
100ml milk
2 egg yolks
25grams sugar
6 small slices of brioche or other sweet bread

Method

Mix cream, eggs, milk and sugar in a bowl and whisk
Dip brioche into mix and soak well
Fry bread in a little butter in a non stick pan
Set aside on paper to drain

For curry custard
250ml cream
250ml milk
4 egg yolks
40grams sugar
40grams curry powder toasted in a dry pan

Method

Heat cream and milk in a pot with the curry powder
Remove as it wants to boil
Rest to infuse for 10 min
Whisk eggs and sugar together
Add milk to the mix and stir till dissolved
Move back onto heat and heat gently until it coats back of a spoon
Remove and strain
Do not boil the mix
Stir all the time while cooking

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