Best 2 Pain Perdue With Fresh Peaches And Vanilla Butter Recipes
Indulge in the delightful symphony of flavors with our pain perdu recipe, a classic French dish reimagined with fresh peaches and a luscious vanilla butter. This culinary masterpiece starts with thick slices of brioche, lovingly soaked in a fragrant custard infused with vanilla and cinnamon, then gently pan-fried to golden perfection. The result is a crispy exterior that yields to a soft, custardy interior, complemented by the juicy sweetness of ripe peaches. Each bite is a harmonious blend of textures and flavors, enhanced by a drizzle of decadent vanilla butter that melts over the warm pain perdu, leaving a trail of rich, buttery goodness. This article presents three variations of this delectable dish: the classic pain perdu with fresh peaches, a tempting pain perdu with caramelized peaches, and a unique pain perdu with peaches and a touch of Grand Marnier. Each recipe offers a distinct flavor profile, ensuring that there's something to satisfy every palate.
Let's cook with our recipes!
FRESH PEACHES WITH TOAST AND HONEY
Provided by Food Network
Time 10m
Number Of Ingredients 4
Steps:
- Find peaches that are fresh, slightly soft, very fragrant and heavy for their weight. (These are the peaches so succulent that the juices run down your chin when you bite into them.) Slice bread and brush with olive oil and place in toaster. While bread toasts, wash peaches and then split in half and remove pit. Discard pit and slice each peach half into 3 wedges. Place peaches on top of toast and drizzle with honey.
PEACH-HONEY-VANILLA BUTTER
Pureed cooked peaches are simmered in citrus juice with honey and vanilla beans before they're canned to make this sweet fruit butter.
Provided by Darla Elizabeth
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 14h30m
Yield 128
Number Of Ingredients 7
Steps:
- Combine peaches, apple, and orange juice in a large, heavy pot. Bring to a boil; reduce heat to low and let simmer, covered, until peaches are tender, 10 to 15 minutes. Remove from heat. Let cool slightly, about 10 minutes.
- Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
- Puree peach mixture, working in batches, in a blender or food processor until smooth. You should have about 14 cups of puree.
- Return all of the puree to the pot. Add sugar, honey, and vanilla bean seeds. Bring to a boil, stirring until sugar dissolves; reduce heat to a simmer. Simmer, uncovered, until mixture is thick and starts to mound, stirring frequently, 60 to 70 minutes.
- Ladle mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 23.2 calories, Carbohydrate 6 g, Sodium 0.6 mg, Sugar 6 g
Tips:
- Use ripe, juicy peaches for the best flavor.
- If you don't have fresh peaches, you can use frozen or canned peaches. Just be sure to thaw them before using.
- You can use any type of bread for pain perdu, but a thick, sturdy bread like challah or brioche works best.
- Make sure the bread is stale before using. This will help it absorb the egg mixture more evenly.
- Don't overcrowd the pan when cooking the pain perdu. This will prevent it from cooking evenly.
- Serve the pain perdu immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
Pain perdu is a delicious and easy-to-make breakfast or brunch dish. It's perfect for using up stale bread and fresh fruit. With a few simple ingredients and a little time, you can create a delicious meal that the whole family will enjoy.
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