This is a twice-useful recipe for the frugal: French toasts (a little abruptly what we ate in childhood for breakfast) cook them leftover bread that is already too stiff for further consumption, and plums are used for jam with cranberries and cinnamon, that were bought in a fit of optimism rather than sound meaning.
If the weight of the sinks seems to be greater than their quantity in the recipe, then it’s only because the plums that I took for the first time were as big and shiny as billiard balls, and about as hard (if you have about the same, then cut them into quarters, not halves, so that they boil well). BUT if you are lucky and you have your own drain in the yard, then can use its fruits. I love plums with red flesh, color which becomes more saturated thanks to cranberry juice. But any plums will do. You can also add apple juice if want a less saturated taste of boiled fruit syrup. Also not think that this jam can only be combined with french toast, eat it with Greek yogurt or granola for breakfast, with English cream as a dessert for Sunday lunch or, honestly anytime.
Time: — В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
French toasts (croutons):
- 4 large slices of stale white bread
- 2 eggs
- 1/4 Art. whole milk
- 1/2 tsp ground cinnamon
- 1 tbsp. l Sahara
- 2 tbsp. l softened butter
Plums:
- 450 gr drain
- 1 tbsp. sweet cranberry juice
- 1/2 tbsp. Sahara
- 1 cinnamon stick
Recipes with similar ingredients: white bread, plums, cranberry juice, eggs, milk, cinnamon, syrup, toasts
Recipe preparation:
- To drain: Pour cranberry juice into a wide pot, pour sugar and mix so that the sugar begins to dissolve. Then put the pan on low heat and heat until sugar completely dissolve. Cut the plums in half, remove the seeds, then cut in half again if large. When sugar dissolve in red liquid, add a stick of cinnamon, then increase the heat again, bring the liquid to a boil and simmer minutes until the mixture turns into syrup.
- Then reduce the heat so that the syrup boils weakly and lay halves or quarters of plums. Cook for about 10 minutes, but remember that this is the base time for very unripe fruits, therefore you may need it less. When the plums become soft, but not start to fall apart, remove the pan from the heat, cover with a lid and leave the mixture warm. You can cook plums in advance and serve them either at room temperature with french toasts, or reheat them again. For French toasts: In the form for mix eggs, milk, cinnamon and sugar. Put 2 slices of bread into the egg mixture, turning after each side soaked so that the bread turns yellow, i.e. so that he absorbs liquid, but not falling apart.
- Melt half the butter in a pan and sauté two soaked pieces of bread for a couple of minutes on each side. Shift yellow, egg bread, sometimes well toasted, on warm plates. Soak the next two pieces at this time. butter and fry the other two slices with the same Serve gorgeous red plum jam colors. Culinary advice: Jam can be prepared in advance, for 1 day. Put it in a bowl to cool the jam, then cover and refrigerate. Before serving carefully heat the jam in the pan. Freezing Tip: Chilled jam can be frozen in an airtight container for up to 3 months. Defrost overnight in the refrigerator and preheat as said above.
