South Western Times

French toast with cherries, orange syrup & ricotta

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SERVES 6

250g caster sugar

1 orange, peeled zest, and juice

6 eggs

1 1⁄2 cups milk

tsp ground cinnamon, plus an extra pinch 1⁄2

1 lemon, finely grated zest

6 thick-cut slices day-old white bread unsalted butter, to cook

600g fresh firm ricotta, drained 500g cherries, pitted, halved slivered pistachios, to serve

METHOD

To make the orange syrup, place sugar, peeled orange zest and juice in a small saucepan with 2 tablespoon­s of water over medium heat. Cook, swirling pan for 6-8 minutes, until sugar has dissolved. Stand at room temperatur­e until ready to use. Whisk eggs, milk, cinnamon and lemon zest in a bowl. Dip two slices of bread into mixture, turning once, to lightly soak. Heat some butter in a large non-stick frypan over a medium to high heat. Working in batches, cook bread for 2-3 minutes on each side, until golden brown and cooked through. Keep warm while you cook the rest. Divide toast among plates and top with ricotta and cherries. Spoon over generous amount of syrup and scatter with pistachios. Serve immediatel­y. Helena Moursellas

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