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.
Serves 4
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.
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