Brioche pain perdu with figs and quince poached in red wine

1. 1

   To make the poached quince, put all the ingredients except the quince and figs in a saucepan and bring to the boil. Add the quince to the pan, then cover with a cartouche, followed by a small plate to weigh it down. Poach for around 2 hours until soft, adding the figs after 1½ hours. Allow the fruit to cool in the liquid.

2. 2

   Pour half of the poaching liquid into a separate pan and cook on the hob until reduced to a syrup. Set aside.

3. 3

   Meanwhile, make the brioche pain perdu. Whisk together the eggs, vanilla seeds, cream, milk, and sugar in a bowl. Add the bread, coating on both sides, and leave to soak for at least 10 minutes.

4. 4

   Heat the butter in a large frying pan until foaming, then dust the soaked brioche liberally in the sugar and fry on both sides until golden. Pat dry with kitchen paper.

5. 5

   Serve the pain perdu with the poached fruit and a scoop of crème fraîche. Drizzle over the red wine syrup to finish.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.