Poached apple slices and a cardamom-flavored syrup dress up traditional french toast. The recipe can easily be doubled to serve more.
1 Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread
1. In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.
2. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.
3. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.