Sunday, November 14, 2010

Carambola Rum French Toast

Carambola gives this French Toast recipe a tropical flair.  The light citrus, limeade flavor of green carambola is perfect for a light syrup.
     Syrup Recipe:  Boil a handful of sugar and some water over high heat. 
     When the sugar cooks to the light amber stage, add some chopped carambola. 
     Let the sugar coat the fruit for a minute. 
     Add a generous splash of rum. 
     Add a couple drops of vanilla extract. 
     Add a little bit of water while stirring. 
     Boil till a light syrup forms. 
     Strain the syrup through a sieve. 
     Return the syrup to the pot and keep it warm. 
     Heat a couple pats of unsalted butter in a skillet over medium heat. 
     Batter recipe:  Place two eggs in a mixing bowl. 
     Add an equal amount of milk.
     Add a pinch of cinnamon.
     Add a pinch of nutmeg.
     Add a couple drops of vanilla extract.
     Whisk the French toast batter till it is well blended. 
     Recipe:  Cut two thick long slices of French Bread.  (If the bread has a "chewy" textured crust, then the crust should be removed.) 
     Heat a non stick saute pan over medium heat. 
     Dip the bread in the batter and grill the French Toast in the hot buttered pan. 
     Cook the French Toast till it is lightly caramelized on both sides. 
     Set the French Toast on a cutting board. 
     Dust the toast with powdered sugar. 
     Set the French Toast on a plate. 
     Add some sliced carambola to the hot syrup in the sauce pot. 
     Place the warm carambola fruit slices across the French Toast. 
     Pour the Carambola Rum syrup over the French Toast.
     Delicious!  The light flavor of carambola and rum turns this French Toast into a Caribbean flavor sensation.  French Baguette bread is a nice choice for a pretty French Toast.  Yummy!    ....    Shawna

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