Peaches and Syrup
1 Cup Castor Sugar
½ Tsp Madagascar Vanilla
1 Cup White Wine (I used a off-dry wine with peach notes)
2 Peaches, cut into wedges
French Toast
2-3 Extra large Eggs
1 Tsp Sugar
½ Tsp Vanilla
½ Tsp Cinnamon
2-3 Tbsp Cream
4-6 Slices of thick bread
Whipping Cream for garnish
DIRECTIONS:
For the French toast, place the eggs, sugar, vanilla, cinnamon and cream into a bowl and mix well. Dip the bread slices into the egg mixture until soaked.
Heat the butter in a frying pan and cook the bread slices for 2-3 minutes on each side, or until golden-brown. Set aside and keep warm.
For the peaches, place the caster sugar, vanilla and white wine into a saucepan, over medium-high heat and bring to a boil. Add the peach pieces to the pan and simmer for 4-5 minutes, or until the peach is tender.
To serve, place the French toast onto a serving plate. Remove the peaches from the syrup with a slotted spoon and place on top of the toast, drizzled with a little of the white wine syrup and top with whipping cream. Serves 2.
Originally published in The Wine Cellar, June 2017.
