Recipe Toasted brioche with honeyed dried fruit : Practical and Delicious

Recipe Toasted brioche with honeyed dried fruit : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Toasted brioche with honeyed dried fruit. You are currently reading Recipe Toasted brioche with honeyed dried fruit : Practical and Delicious. This recipe is the creation of the chef Janelle Bloom. Recipe Toasted brioche with honeyed dried fruit requires 05m, cook 30m and serve 4. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

6 Ingredients

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  375mls (1 1/2 cups) water
  
  
  


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  60mls (1/4 cup) honey
  
  
  


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  6 cardamom pods, bruised
  
  
  


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  300g dried fruit salad (Robern brand)
  
  
  


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  100g fresh ricotta
  
  
  


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  4 1.5cm-thick slices brioche bread
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place water, honey and cardamom pods in a medium saucepan.
  
  
  


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  Step 2
  
  
  
  
  Stir over medium heat for 5 minutes or until honey melts. Add dried fruit salad and increase heat to high. Bring to the boil and then reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until fruit is tender.
  
  
  


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  Step 3
  
  
  
  
  Remove from heat and strain fruit over a bowl. Return syrup to saucepan over medium-high heat. Cook, uncovered, for 10 minutes or until syrup has reduced by 1/2.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, preheat grill on medium. Use electric beaters to beat ricotta in a small bowl until almost smooth. Place brioche slices on grill tray and cook under preheated grill for 1-2 minutes each side or until golden. Place toasted brioche on serving plates and top with dried fruit. Drizzle generously with warm syrup and serve immediately with a dollop of ricotta.
  
  
  

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