Brioche pain perdu with figs and quince poached in red wine

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the poached quince and fig

  • 500ml/18fl oz red wine
  • 1 cinnamon stick
  • 1 star anise
  • 1 orange, pared zest and juice
  • 150ml/5fl oz honey
  • 2 cloves
  • 3 peppercorns
  • 1 small quince, peeled and cut into chunks
  • 3 ripe figs, cut in half

For the brioche pain perdu

  • 3 medium free-range eggs
  • 1 vanilla pod, seeds reserved
  • 300ml/10fl oz double cream
  • 300ml/10fl oz full-fat milk
  • 80g/2¾oz caster sugar
  • 2 thick cut slices brioche, preferably stale
  • 100g/3½oz salted butter
  • 90g/3¼oz caster sugar

To serve

  • crème fraîche
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