Vincotto Caramelised Pears- 5 firm Beurré Bosc pears
- 30g butter
- 1 tablespoon brown sugar
- 2 tablespoons Vincotto
Cinnamon French Toast- 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
| 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
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