Pain Perdu With Apricot Sauce Recipes

PAIN PERDU

Steps:

• Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside.
• Preheat the oven to 250 degrees F.
• In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once.
• Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries.

PAIN PERDU WITH POACHED APRICOTS

Steps:

• Stir 2/3 cup sugar, 1/2 cup water and star anise in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add orange liqueur. Simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 3 minutes. Remove from heat. Cover and keep warm. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before using.)
• Whisk milk and eggs in 13 x 9 x 2-inch baking dish. Add bread in single layer. Let stand until liquid is absorbed, about 5 minutes per side.
• Cook 2 tablespoons butter in heavy large skillet over medium-high heat until butter begins to foam. Add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons butter and 3 bread slices.
• Divide pain perdu among 6 plates. Spoon warm apricots and syrup over, discarding star anise. Dust with powdered sugar and serve.

PAIN PERDU WITH APRICOT SAUCE

Steps:

• Apricot Sauce: In a heavy saucepan, stir together the sugar, water and cinnamon stick; cook over medium heat until sugar dissolves. Bring to boil; simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 5 minutes. Remove from heat. Cover and keep warm. (Note: sauce can be made ahead. Cover and refrigerate. Re-warm over medium-low heat before using.)
• Pain Perdu: Whisk milk, eggs and salt in 13 x 9 x 2-inch baking dish; add bread in single layer. Let stand until liquid is absorbed, about 1 minute per side.
• Heat 2 tablespoons CRISCO® Butter Flavor All-Vegetable Shortening in heavy large skillet over medium-high heat; add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons Butter Flavor CRISCO® and 3 bread slices.
• Divide pain perdu among 6 plates. Spoon warm apricot sauce over, discarding cinnamon stick. Dust with powdered sugar and serve.

APRICOT SAUCE

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.

APRICOT SAUCE

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

PORK WITH APRICOT SAUCE

Steps:

• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

PAIN PERDU WITH APRICOT SAUCE

Steps:

• Apricot Sauce: In a heavy saucepan, stir together the sugar, water and cinnamon stick; cook over medium heat until sugar dissolves. Bring to boil; simmer until syrupy, about 3 minutes. Add apricots and cook until apricots soften, stirring occasionally, about 5 minutes. Remove from heat. Cover and keep warm. (Note: sauce can be made ahead. Cover and refrigerate. Re-warm over medium-low heat before using.)
• Pain Perdu: Whisk milk, eggs and salt in 13 x 9 x 2-inch baking dish; add bread in single layer. Let stand until liquid is absorbed, about 1 minute per side.
• Heat 2 tablespoons CRISCO® Butter Flavor All-Vegetable Shortening in heavy large skillet over medium-high heat; add 3 bread slices to skillet and cook until golden, about 3 minutes per side. Transfer to warm platter. Repeat with remaining 2 tablespoons Butter Flavor CRISCO® and 3 bread slices.
• Divide pain perdu among 6 plates. Spoon warm apricot sauce over, discarding cinnamon stick. Dust with powdered sugar and serve.