Ingredients:
For the Plums:
- 250 ml cranberry juice
- 100gm caster sugar
- 500 gm plums
- 2 inch 1 cinnamon stick
For the French Toast:
- 2 large brown eggs
- 60 ml milk (with fat)
- 4 large slices of toast bread
- 1 tsp sugar
- 2 tsp butter (unsalted)
Preparation:
- Cut the plums into halves and remove the seeds.
- Put the cranberry juice and caster sugar into a wide, heavy-based saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low flame until the sugar dissolves entirely.
- Once the sugar is dissolved into the cranberry juice, add the cinnamon stick, then turn the flame up, bring the mixture to the boil and lit the pan bubble away for a couple of minutes until the mixture becomes syrupy.
- Turn the syrup down to a simmer and add the plum halves into it. Cook them gently for about 10 minutes.
- Once the plums are tender but not disintegrating, remove the pan from the flame, cover the pan and set aside, keeping it warm.
- Whisk together the eggs, milk, ground cinnamon and sugar in a large dish.
- Soak the French toast in this mixture, turning each side.
- Put half of the butter in a frying pan over a medium flame and fry soaked French toast for a couple of minutes on both sides till the color turn to golden brown. Transfer the french toast in a plate.
- Serve hot the french toast with the beautiful scarlet plums.
