French Toast With Apple, Pear And Honey

Directions

1. In a large saucepan, combine white wine, sugar, and water. Bring to a boil and add in peeled, cored pears. Reduce the heat and poach the pears till tender. Cold, drain, and chop; reserving the liquid.
2. Soak raisins in rum.
3. In a skillet, cook diced apples in 1 Tbsp. butter, 1/4 c. of the reserved pear liquid, and 1/4 c. honey. Remove the apples and place in the bowl with the pears.
4. Drain the raisins, adding the liquid to the skillet and the raisins to the pear mix. Cook the liquid in the skillet till reduced to a thick syrup. Add in the syrup to the pear mix with 1/4 c. honey and sliced almonds; stir gently to combine.
5. In a large bowl, whisk together Large eggs, half-and-half, 1 Tbsp. honey, salt, cinnamon, nutmeg, tarragon, and vanilla. Dip cinnamon-raisin bread slices in the egg mix and cook on a warm skillet in 3 Tbsp. butter till golden. Serve with the fruit compote.
6. This recipe yields 8 servings.