Parisian-Style Lemon Sugar Sourdough Toast
with Baked Nectarines, Cherry Sauce & Walnuts
Ring in the New Year with a truly decadent brunch treat! Sourdough bread is dipped and fried until golden, then topped with a sunny lemon sugar and sweet honey-baked nectarine. Finish it all off with a drizzle of rich cherry sauce for a flavour sensation that’s the perfect start to any holiday whānau get-together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3
Nectarine
2 packet
Cream
(Contains: Milk; )
4
Sliced Sourdough
(Contains: Eggs, Milk, Sesame, May contain traces of allergens, Gluten, Soy, Wheat; )
1
Lemon
1 packet
Cherry Sauce
(Contains: Milk, Sesame, Fish, Eggs, Soy, May contain traces of allergens; )
1 packet
Walnuts
(Contains: Walnut; )
Not included in your delivery
1 drizzle
olive oil
2 tbs
honey
1 piece
egg
(Contains: Eggs; )
3 tbs
sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut nectarine into 2cm wedges, discard seeds.
• Place nectarines and a pinch of salt on a lined oven tray. Drizzle with the honey, add a splash of water and toss to coat.
• Bake until tender and caramelised, 25-30 minutes.
TIP: Peel the fruit if you'd prefer!
• While the fruit is baking, place 1/2 the cream in a large bowl and whisk with electric beaters until soft peaks form and almost doubled in size, 1-2 minutes. Set aside.
TIP: If you don't have electric beaters, use a metal whisk.
TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.
• In a shallow bowl, add the egg and the remaining cream and lightly whisk to combine.
• Add sliced sourdough to the egg mixture, turning gently to coat. Set aside to soak for 10 minutes.
• While the sourdough is soaking, zest lemon to get a pinch, then cut into wedges.
• In a shallow dish, combine lemon zest and the sugar.
• Heat a large frying pan over medium-high heat.
• Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a plate.
• Return the frying pan to medium heat with a drizzle of olive oil. When oil is hot, gently remove sourdough from egg mixture and cook in batches, until lightly browned and set, 2-4 minutes each side.
• Transfer cooked sourdough to lemon sugar and turn to lightly coat.
TIP: Fry the sourdough in butter for extra flavour!
• Divide Parisian-style lemon sugar sourdough toast between plates.
• Top with baked nectarines, whipped cream, cherry sauce, and walnuts.
• Serve with any remaining lemon wedges. Enjoy!
