Stone fruit french toast with caramel and sherbert

Serves 8

  1. 2-1/4 cups sugar
  2. 2 vanilla beans, seeds and pods separated
  3. 4 cups pitted Bing or Rainer cherries + 2 cups chopped + 1 cup sliced
  4. 2 cups creme fraiche
  5. 5tb lemon juice
  6. Salt
  7. 4tb honey
  8. 1-1/4 cup butter
  9. 6 cups cream
  10. 9in x 5in brioche loaf
  11. 12 yolks
  • Cook 2 cups sugar and vanilla pods with 4 cups water until sugar dissolves. Cover and set aside until cool; discard pods.
  • Process 2 cups pitted cherries with 4 cups of vanilla syrup and strain. Whisk in creme fraiche, 4tb lemon juice and a couple pinches of salt. Chill, proceed according to machine directions and freeze for 2 hours.
  • Toss remaining pitted cherries with seeds from one vanilla pod and honey. Roast at 350 degrees for 8-10 minutes.
  • While cherries are roasting, blend chopped cherries with 4tb water and set aside. Melt 1 cup butter and add 2 cups sugar and remaining lemon juice; cook for 5-7 minutes or until the color of copper. Add puree and cook for 1 minute. Take off-heat and add 1 cup cream and a couple pinches of salt.
  • Slice 1/2in off both ends of loaf and set aside for another use. Slice loaf into 1in pieces, trim off crusts and halve. Mix yolks with remaining sugar, vanilla seeds and a couple pinches of salt and dredge bread. Soak bread for 5 minutes in remaining cream. In batches, fry in remaining butter for 1-2 minutes on each side. Store in a 200 degree oven for 5 minutes to dry out. Top with hot caramel and roasted cherries. Serve with sherbet topped with sliced cherries.

Fruit alternatives:

  • White peaches/nectarines: 4 fruits for sherbet, 2 cups chopped for caramel, 6 fruit quartered for roasting (increase time to 10-15 minutes), 2 fruits sliced for garnish.
  • Black/red plums: 12 fruits for sherbet, 2 cups chopped for caramel, 8 fruits halved for roasting (increase time to 10-15 minutes), 2 fruits sliced for garnish.
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