Name: Cinnamon French Toast with Vincotto Caramelised Pear
Prep time: 10 min
Cook time: 25 min
Ingredients: 5 firm Beurré Bosc pears; 30g butter; 1 tablespoon brown sugar; 2 tablespoons Vincotto; 3 eggs, lightly beaten; 1/3 cup cream; 1/3 cup milk; 1/4 teaspoon ground cinnamon; 1 tablespoon caster sugar; 50g butter; 8 x 2cm slices of a quality baguette

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Vincotto Caramelised Pears

Cut the pears into half, remove core and then slice each half into 6 wedges
In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised
Add the vincotto to the pan and continue to reduce for 2 minutes

Cinnamon French Toast

Beat the eggs, cream, milk, cinnamon and sugar together
Melt a little butter in a large frypan
Dip the bread slices into the egg mixture, draining excess liquid away
Cook the bread slices until golden on both sides
Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream

Vincotto Caramelised Pears

Cut the pears into half, remove core and then slice each half into 6 wedges
In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised
Add the vincotto to the pan and continue to reduce for 2 minutes

Cinnamon French Toast

Beat the eggs, cream, milk, cinnamon and sugar together
Melt a little butter in a large frypan
Dip the bread slices into the egg mixture, draining excess liquid away
Cook the bread slices until golden on both sides
Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream

Vincotto Caramelised Pears

Cut the pears into half, remove core and then slice each half into 6 wedges
In a large fry pan, melt the butter and add the pear wedges and sugar, cook stirring occasionally until the pears are coloured and caramelised
Add the vincotto to the pan and continue to reduce for 2 minutes

Cinnamon French Toast

Beat the eggs, cream, milk, cinnamon and sugar together
Melt a little butter in a large frypan
Dip the bread slices into the egg mixture, draining excess liquid away
Cook the bread slices until golden on both sides
Serve with slices of vincotto caramelised pears, syrup and a dollop of yoghurt or cream