Brioche pain perdu with figs and quince recipe
Brioche pain perdu with figs and quince poached in red wine Think fancy brioche French toast and you're not far off! Matt serves golden slices of brioche with red wine-poached fruits to make this elegant dessert. 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 500ml/18fl oz red wine 1 cinnamon stick 1 star anise 1 orange, pared zest and juice 150ml/5fl oz honey 2 cloves 3 peppercorns 1 small quince, peeled and cut into chunks 3 ripe figs, cut in half 3 medium free-range eggs 1 vanilla pod, seeds reserved300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar2 thick cut slices brioche, preferably stale100g/3½oz salted butter 90g/3¼oz caster sugar 3 medium free-range eggs 1 vanilla pod, seeds reserved 300ml/10fl oz double cream 300ml/10fl oz full-fat milk 80g/2¾oz caster sugar 2 thick cut slices brioche, preferably stale 100g/3½oz salted butter 90g/3¼oz caster sugar crème fraîche crème fraîche Method To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid.Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish. Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish.