| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
French |
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 5 |
|
Sweet bagels |
| 115 |
g |
Butter; plus extra to |
|
|
; grease |
| 4 |
|
Eggs; plus 6 egg yolks |
| 1 |
|
Orange; peeled and sliced |
| 3 |
tb |
Greek yoghurt |
| 1 |
|
80 grams pac pecan nut halves |
| 1 |
sm |
Bunc fresh mint |
| 1 |
tb |
Blossom honey |
| 1 |
|
Lime; juice of |
| 4 |
|
Nashi pears; top, tailed and |
|
|
; peeled |
| 1 |
tb |
Olive oil |
| 6 |
tb |
Demerara sugar |
| 300 |
ml |
Double cream |
| 300 |
ml |
Milk |
| 1 1/2 |
tb |
Caster sugar |
| 1 |
ts |
Cornflour |
| 1 |
|
280 gram jar stem ginger in syrup |
| 1 |
|
Sprig fresh mint; to decorate |
INSTRUCTIONS
1 For the French Toasts: Cut two bagels horizontally into three
slices and
spread with 25g/1oz butter. Beat 4 eggs in a bowl, add the bagels and
dip
in the egg until soaked.
2 Heat 25g/1oz butter in a frying pan. Add the soaked bagels and cook
for
about 2-3 minutes on each side, or until golden brown.
3 Serve the bagels topped with orange slices and spoonfuls of Greek
yoghurt. Decorate with mint sprigs.
4 For the Sweet Pesto: Place half the pecans in a mini chopper with a
small bunch of mint, honey and lime juice and process until finely
chopped.
5 For the Caramelised Pears: Cut the pears into quarters and cut out
the cores. Heat the olive oil and 25g/1oz butter in a saute pan.
6 Add the pears, sprinkle over 4 tbsp demerara sugar and cook until
the pears begin to caramelise.
7 Add the remaining pecans and cook, turning occasionally, until the
pears
are tender and caramelised. Serve with spoonfuls of the sweet pesto,
drizzle over 2 tbsp cream and decorate with mint sprigs.
8 For the Bread and Butter Pudding: Preheat the oven to 180c/350f/Gas
4 and grease a large gratin dish well with butter. Cut the remaining
bagels
horizontally into three slices and spread with 25g/1oz butter.
9 Heat the milk and remaining cream in a pan. Mix together 6 egg
yolks, caster sugar and cornflour in a bowl. Slowly stir half the
warm milk mixture into the egg yolks and pour the mixture back onto
the remaining milk in pan. Heat gently, stirring continuously, until
the mixture has thickened.
10 Strain the stem ginger, reserving the syrup. Add half the syrup to
the
custard and finely chop the stem ginger.
11 Pour a third of the custard into the gratin dish, arrange half the
bagels on top and sprinkle over a little of the chopped ginger.
Repeat the layers and finish with the rest of the custard. Sprinkle 2
tbsp demerara sugar over the top and bake for 30-40 minutes, or until
set and golden brown.
Converted by MC_Buster.
NOTES : Chef - Nick Nairn
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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