4 large red apples, peeled
100g butter
3-4 tbsp icing sugar, plus extra to dust
1 tbsp NOMU Sweet Rub
1-2 tbsp sunflower oil
2 eggs, beaten
4 slices brioche loaf
Mascarpone or whipped double cream, to serve
Cut the peeled apples into sixths.
Heat half of the butter in a saucepan and add the apple segments, icing sugar and NOMU Sweet Rub. Caramelize over low heat for about 10 minutes or until the apples are golden and soft to the touch. Remove from the pan and set aside.
In the same pan, melt the remaining butter with the oil. Beat the eggs in a shallow bowl. One at a time, dip either side of the brioche slices into the egg and fry each slice in the pan for 40-60 seconds per side or until golden.
Serve the caramelized apples on the pain perdu with a generous dollop of mascarpone and an extra dusting of icing sugar.
Tip: For extra crunch, sprinkle some toasted flaked almonds on top of the pan perdu before serving.
4 large red apples, peeled
100g butter
3-4 tbsp icing sugar, plus extra to dust
1 tbsp NOMU Sweet Rub
1-2 tbsp sunflower oil
2 eggs, beaten
4 slices brioche loaf
Mascarpone or whipped double cream, to serve
Cut the peeled apples into sixths.
Heat half of the butter in a saucepan and add the apple segments, icing sugar and NOMU Sweet Rub. Caramelize over low heat for about 10 minutes or until the apples are golden and soft to the touch. Remove from the pan and set aside.
In the same pan, melt the remaining butter with the oil. Beat the eggs in a shallow bowl. One at a time, dip either side of the brioche slices into the egg and fry each slice in the pan for 40-60 seconds per side or until golden.
Serve the caramelized apples on the pain perdu with a generous dollop of mascarpone and an extra dusting of icing sugar.
Tip: For extra crunch, sprinkle some toasted flaked almonds on top of the pan perdu before serving.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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