French Toast with Strawberry Compote

Servings: 4

Calories: 2751

Ingredients:

3 oz sugar
juice of 1 lemon
1 lb Columbia Fruit frozen Strawberries, Blueberries, Raspberries, Blackberries or Cherries
3 oz clear honey
6 eggs
3 fl oz thick (double) cream
pinch of ground cinnamon
2¾ oz unsalted butter
8 slices of white bread
2 tablespoons powdered sugar

Combine the sugar and the lemon juice with 3 tablespoons water in a saucepan.
Heat until the sugar is dissolved.
Stir in the fruit, bring to a boil, reduce the heat and simmer for 5–10 minutes, or until the fruit is soft but still whole.
Strain the fruit and put the juice in a small pan with the honey.
Bring to a boil, stirring well.
Cook for 7–10 minutes, or until the juice coats the back of a spoon.
Put the fruit in a bowl and stir the juice into the fruit.
In a bowl, whisk together the eggs, cream and cinnamon.
Melt a quarter of the butter in a non-stick frying pan over medium heat.
Dip two slices of bread in the egg and cook for 2–4 minutes, or until golden on both sides.
Repeat with the remaining butter and bread, keeping the cooked slices in a warm oven.
Put two slices of the French toast on each plate, dust with sifted powdered sugar and serve with the fruit compote.