English cinnamon toast with pan fried apples
This is cinnamon toast as in toast with sugar, cinnamon and butter – not bread dipped in egg and fried. I add lovely caramelised (sic) apples to make a lovely brunch dish.
The key to this dish is getting the butter/cinnamon/sugar ratio right (although, you can’t really have too much butter!) – I cream 30g butter with 1tbsp or sugar and just under 1tbsp of cinnamon. Creaming really helps to start the sugar dissolve meaning that at the grilling stage it stands a chance of melting into the syrupy mix before the toast burns.
This is a sweet dish – its meant to be – but adding a splash of lemon juice to the apples helps cut through some of that. You could probably flambé them with brandy too if the mood took you – á la Keith Floyd.
- 2 thick slices of good white bread
- 40g good salted butter
- 1 Cox’s orange pippin apple (or any rough skinned native variety)
- 1 1/2 tbsp unrefined brown sugar
- 1 tbsp cinnamon (see above)
- Squeeze of lemon
1Heat the grill to medium high, toast bread well in toaster (or on both sides if under grill). Cream together 1 tbsp of the sugar, 30g of the butter and the cinnamon in a bowl with a handheld whisk. Cut apple into 8 equal sized slices (a corer is almost a necessity), heat 10g of butter in a heavy frying pan and add the apple. Fry on medium/low until they take on some colour and then add 1/2 tbsp of sugar and squeeze of lemon. Keep frying until the sugar has melt and the apples feel cooked when poked with sharp knive (don’t over cook to a sludge though!).
2Whilst the apples are cooking, spread creamed butter mixture over the slices of toast and place under grill–watch it doesn’t burn–and grill until the sugar has pretty much melted into the toast along with the butter and cinnamon. Plate up the toast, place apples on in a pleasing fashion and pour over the pan juices. You can dust with a little icing sugar if you choose.
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