This morning my mom and I decided to make french toast with poached peaches. The last time I poached fruit was with my grandmother, I must have been nine at the oldest, so we decided to look up a recipe. The first one we found was from the Mayo Clinic, but it called for 1/8 of sugar per peach. Sugar is on my “avoid, unless totally critical” list so we decided to poach the peaches in a blueberry puree to make it a bit sweeter than simply poaching in water. We didn’t have any nut milks this morning so we decided to try coconut milk for the French toast, it worked out perfectly and didn’t end up having a cocnut-ty taste.
It was simply delicious, naturally sweet, tart, and bit spicy, perfect for a foggy San Francisco morning. Poaching the peaches was so simple and was easy to do while preparing the French toast, cooks always seem to talk about timing and our recipe seemed to have timing built right in: everything was warm and ready at the same time.
These recipes (besides the clues about how long to poach peaches) is an original recipe by my mom and I.
Ingredients for Poached Peaches (Serves 2):
2 Medium Sized Peaches sliced in half
1 Tbs Fresh Ginger
1 1/2 Cup Blueberries
1/2 Cup Water
Puree blueberries with water and ginger. Transfer to small saucepan and cook over low heat until it begins to simmer.
Places peaches open side down into the saucepan bring liquid to a slow steady boil. Cook for aprx. 15 minutes. You can poach them longer if they are not yet super ripe.
Ingredients for Rosemary French Toast (serves 2):
4 Slices of Bread
2 Large Eggs
3/4 Cup Coconut Milk
1 Tsp Fresh Rosemary
Whisk ingredients together in a shallow container.
Soak bread in mixture until fully saturated.
In a lightly ghee-ed pan over medium-high heat cook bread slices for about 1-2 minutes on each side until slightly brown.
Serve with topped with poached peaches, blueberry puree, and a dollop of maple yogurt.