Ingredients
For the french toast:
4 slices of your favourite bread
3 free-range eggs
3/4 cup lukewarm coconut milk
pinch of salt
coconut oil for frying
For the pears:
4 small firm pears, peeled
1/2 cup coconut sugar
4 cups water
7 cardamom pods, crushed
2 anise stars
1 cinnamon stick
For the date caramel:
1 cup Medjool dates, pitted and chopped
1/2 tsp vanilla paste
3 Tbsp coconut milk
To serve:
Your favourite toppings! We love:
walnuts or pecans, toasted and chopped
mint leaves
edible flowers
Need to top up on pantry essentials?
Method:
Poached Pears
- Place 4 cups cold water, vanilla, spices and sugar in a saucepan over medium-high heat.
- Bring to the boil. Reduce heat to medium-low.
- Add peeled pears. Cook, partially covered, turning occasionally until pears are tender, about 30 minutes. Then remove from heat.
- Allow pears to cool in syrup, turning occasionally. Using a slotted spoon, transfer pears to a plate. Reserve the syrup and set aside.
Date Caramel Sauce
- Soak the dates in reserved (hot) pear syrup for about 15 minutes.
Transfer the soaked dates into a high-speed blender add coconut milk, and vanilla paste. - Blend until very smooth, adding reserved syrup little by little until you reach preferred sauce consistency.
French Toast
- Combine the eggs, coconut milk and salt in a shallow bowl and whisk to combine.
- Place a slice of bread into the egg mixture for a few minutes then flip it over to soak the other side.
- Remove the slice of bread from the egg mixture.
- Preheat cast iron skillet over medium heat. Add one teaspoon of coconut oil.
- Cook the French toast until both sides are golden brown. Repeat with the remaining slices of bread.
- Cut each piece of French toast in half diagonally and serve topped with a spoonful or two of date caramel sauce, poached pear, and toasted nuts. Garnish with a mint leaves and edible flowers.
