Chef/Owner of Akasha Restaurant in Culver City, California, has a wonderful breakfast dish that is perfect for brunch or any morning.
Cinnamon French Toast with POM Apple Compote ( 4 Servings)
juice from 2-3 lare POM Wonerful Pomegranetes,* or 1 cup POM Wonderful 100% Pomegranate Juice.
1 cup arils from 1-2 large POM Wonderful Pomegranates
1 vanilla bean, cut lengthwise
1/2 cup dried, pitted cherries
1 tablespoon unsalted butter
2 lbs. Gala apples, peeled and sliced 1/2″ thick
1/2 cup real maple syrup
4 large eggs
1-1/4 cups low-fat milk or plain soymilk
3 teaaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon grated fresh nutmeg
8 slices cinnamon swirl or challah bread, sliced 1-1/2″ thick
2 tablespoons unsalted butter
powdered sugar as needed
POM Apple Compote:
Prepare fresh pomegranate juice.*
Heat pomegranate juice in a small saucepan over medium heat until it simmers.
Turn off heat; add sliced vanilla bean and dried cherries.
Let rest for 15 minutes until cherries are plump.
Scrape vanilla beans out of the pod and add them back into the compote; discard the remaining pod.
Heat a 12″ skillet over medium-high heat. Melt 1 tablespoon of butter in the pan and add the sliced apples.
Cook the apples until they begin to soften but still hold their shape, about 5 to 6 minutes.
Add the maple syrup to the apples along with the pomegranate juice with the cherries.
Simmer until the juice reduces to syrup, about 5 to 8 minutes.
Cinnamon French Toast:
Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. You can refrigerate or freeze remaining arils for another use.
In a large bowl, whisk together the eggs, milk (or soymilk), vanilla extract, cinnamon and nutmeg.
Place the bread slices in a flat casserole dish, and cover with the egg mixture.
Let soak for 5 to 10 minutes.
Melt 2 tablespoons of butter in a 12″ nonstick skillet over medium-high heat.
Add the slices of the soaked bread to the pan and cook until golden brown, about 4 minutes per side.
Top the cinnamon French toast with the warm pomegranate apple compote.
Sprinkle with powdered sugar and garnish with fresh pomegranate arils.
* For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or jucier. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Note: like the POM Apple Compote served over vanilla ice cream. So, if you make extra, it can have a dual purpose.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
