Panettone Toast with Pear Compote

意大利吐司配糖渍梨 

Ingredients 配料

6           Large eggs                       6只        较大的鸡蛋

3           Large egg yolks                3只        蛋黄

3½ cups Whole milk                      3杯半    全脂牛奶

cup plus 8 tbsp Sugar                    180克    糖

1 tbsp   Vanilla extract                   1茶匙    香草油

½ tsp    Salt                                   半茶匙   盐

1           Panettone                         600克    高筋粉

6 tbsp (3/4 stick) Unsalted butter    6茶匙    黄油 

Pear compote: 糖渍梨所需配料：

2 cups Water                                2杯        水

? cup   Sugar                                ?杯              糖

½          Vanilla bean(split in half)   半条       香草豆荚（对半切开）

1 tbsp   Brandy                               1汤匙    白兰地

½ tsp    Ground cinnamon             半茶匙   杏仁碎

? tsp    Ground cloves                   ?茶匙   丁香粉

? tsp    Ground nutmeg                 ?茶匙   豆蔻（磨碎）

pinch     Salt                                    2克        盐

8           Pears(peeled, cored, and cubed)   8只梨（去皮、去核、切块）

Method

1.      For the toast: mix whisked eggs, yolks, milk, ? cup of sugar, rum, and salt in a 15x10x2-inch baking dish. Place bread in a single layer. Then spoon egg mixture over the bread and let it stand until soaked through (about 3 minutes).

2.      Melt 3 tablespoons of butter in each of 2 large nonstick pans over medium heat. Sprinkle 2 tablespoons of sugar into each of the pan. Add 3 soaked bread slices to each pan and fry them until deep golden on the bottom (about 3 minutes). Sprinkle sugar on top of the bread slices, using 2 tablespoons for each pan. Turn the slices over and fry until the other sides are golden (about 3 minutes). Take the French toast out to plates. Place 1 apple half alongside each serving. Drizzle the toast with some syrup from apples and serve.  

3.      For the pear: in a large saucepan, combine the water, sugar, vanilla bean and seeds, brandy, cinnamon, cloves, nutmeg, and salt and bring to the boil. Boil gently until the sugar is dissolved and the mixture thickens slightly, about 5 minutes. Add the pears and boil again. Lower the heat and simmer, stirring occasionally, until the apples are very tender and the mixture thickens, about 20 minutes.

4.      Remove from the heat and remove the vanilla bean pods. Let cool to room temperature before serving. (The mixture will thicken as it cools.) Serve as an accompaniment to breakfast items, such as toast, French toast, waffles, pancakes, or as a topping for ice cream or pound cakes.

烹调步骤

1.      吐司的做法：取一个15x10x2厘米的烤盘，将打散的全蛋，蛋黄，牛奶，糖，朗姆酒和盐倒入，混合搅匀。把面包浸入烤盘中（放成单层的），时不时用勺舀起蛋液浇在面包上，放置3分钟让其浸湿。

2.      取两个不粘锅，各放入3勺黄油加热融化，再往每只锅里撒2勺糖。取3片浸透的吐司放入一个煎锅里煎至底部呈金黄色（约3分钟左右），另一只锅里也煎3片。在面包片顶部撒上糖，然后翻面，煎至另一面也变脆（约3分钟）。 把吐司取出装盘，在旁边摆上半个苹果，再浇点糖浆即可上桌。

3.      糖渍梨的做法：将水、糖、香草条、白兰地、肉桂、丁香、豆蔻、盐放入大的炖锅煮沸；煮到糖融化、变浓稠，约需5分钟。将梨块放入锅内煮，用低火慢炖，时不时搅拌，直到梨柔软变稠，约需20分钟。

4.      煮稠后关火，捞出香草豆荚，冷却至室温。（糖渍梨冷却后会变得更稠）。糖渍梨可以用作吐司、法式吐司、华夫饼、煎饼等早餐的配料，或浇在冰激凌、黄油蛋糕上。

Food Tips

Fruit compote is a cooked fruit dessert which combines an assortment of fruits and a rich, thick syrup. The fruit is cooked on low heat to warm it and break it down slightly, and the result may be served warm or chilled.

水果拼盘是一种用水果烹制的甜点，主要由各种水果和醇厚的糖浆做成。水果经低温加热，轻轻捣开，最后可以趁热享用，或待其冷却后再吃。