Cherries and apricots are stewed with honey and lemon juice to enhance the fruit’s sweet-sour contrast. French toast infused with almond makes the perfect base to feature the cherry apricot compote’s complex flavor. This recipe comes to us from Colleen of Foodie Tots.
For the apricot cherry compote:
- 4 apricots, diced
1 cup sweet cherries, pitted and halved
1 tablespoon honey
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
For the almond French toast:
- 4 eggs
- 8 slices day old whole-wheat bread
- ¼ teaspoon almond extract
½ teaspoon vanilla extract
a pinch of ground nutmeg
a little butter or nonstick cooking spray, for the skillet
1 ½ cups whole milk
Heat a small saucepan over medium heat. Cook the apricots for 2-4 minutes, or until lightly browned on one side.
Turn heat down to low and add the cherries, honey, lemon juice and nutmeg to the saucepan. Cook for 8-10 minutes, or until the fruit is warmed through and the apricots are soft.
Whisk the eggs together in a long, shallow baking dish until they are light and fluffy. Whisk in the milk, almond extract, vanilla extract and nutmeg.
Prepare a skillet with a light coating of butter or cooking spray and place over medium heat. Dunk the slices of bread in the egg mixture, one at a time, letting them soak for a minute or so. Cook each piece of toast for 3-5 minutes on each side, or until the toast turns golden.
Top the almond French toast with apricot cherry compote and enjoy.