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Pain perdu with pan-fried figs and spiced cream

You'll need

  Pain perdu 4 1.5cm-thick slices panettone, crusts removed 3 eggs, lightly beaten 1 cup milk 55 gm (¼ cup) caster sugar 1 tsp vanilla extract 1½ tbsp balsamic vinegar 100 gm clarified butter or ghee 8 figs, halved lengthways   Spiced cream 200 ml double cream ½ tsp ground cinnamon ¼ tsp ground star anise 3 tsp icing sugar, plus extra for dusting


  • 01
  • For spiced cream, using an electric mixer, whisk cream, spices and icing sugar in a bowl just until soft peaks form, then cover and refrigerate until needed.
  • 02
  • Trim panettone slices to make eight 6cm x 13cm rectangles. Combine eggs, milk, 2 tbsp sugar and vanilla in a shallow dish. Combine remaining sugar and balsamic vinegar in a small bowl. Working in batches, soak panettone slices in egg mixture for minute on each side. Heat 1½ tbsp clarified butter in a large heavy-based frying pan and remove panettone slices from egg mixture, drain most of excess egg mixture and cook over medium heat for 2-3 minutes on each side or until golden, then transfer to an oven tray and keep warm in a low oven. Wipe pan clean with absorbent paper, then repeat with remaining panettone, egg mixture and clarified butter.
  • 03
  • Wipe pan clean, then return to medium heat. Heat 1 tbsp clarified butter in pan and, when very hot, add figs, cut-side down, and cook for 2 minutes or until golden, then add balsamic mixture to pan and cook for 30 seconds or until evaporated. Turn figs and cook for another minute, then remove from pan.
  • 04
  • Divide pain perdu between warm plates, top with figs and a spoonful of spiced cream, then dust with icing sugar. Serve immediately with remaining cream passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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