Maple-Glazed Pears with French Toast
Eileen Goltz |
Pareve or Dairy
- 1 cup maple syrup
- 4 Tablespoons (½ stick) butter or margarine
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly-grated nutmeg
- Pinch salt
- 5 firm but ripe Bartlett or Anjou pears
- 3 large eggs
- ⅓ cup milk or non-dairy substitute
- 8 thick slices bread
- Butter for griddle
- Peel and halve pears lengthwise. Core, and cut each half lengthwise into 5 wedges.
- In a 10-inch saute pan over medium heat, warm the syrup and then add the butter. Stir until the butter is melted, about 2 minutes. Stir in the cinnamon, nutmeg, and salt. Add the pear wedges and simmer, basting frequently, until the pears are tender when pierced with a knife, about 10 minutes. Set aside and keep warm.
- Combine the eggs and milk in a medium bowl and beat until well combined. Add a pinch of salt.
- Heat a griddle or large skillet over medium-high heat. One at a time, duck a slice of bread into the egg mixture, coating both sides of the bread thoroughly. Duck as many slices as will fit on the griddle and reserve the rest for a second batch.
- Lightly butter the griddle or pan and arrange the coated slices in the pan. Cook on one side until nicely browned and then turn and brown the other side. Keep warm while you make the second batch.
- Have 4 warm plates ready. Arrange 2 slices of French toast on each plate and top with some of the maple-glazed pears, spooning extra sauce over top.
- Serve immediately.