Dear SOS: The Arizona Biltmore Hotel in Phoenix serves the most delicious stuffed French toast I have ever eaten. Would it be possible to get the recipe?
Dear Gayle: We loved this take on French toast — small, mascarpone-stuffed rounds, lightly scented with cinnamon and fried, then topped with a bright orange compote. And it's perfect for company; make the compote and assemble the "sandwiches" ahead of time, then fry shortly before serving.
Mascarpone-stuffed French toast with orange compote
Total time: 1 hour, 20 minutes
Servings: 6 to 9
Note: Adapted from the Arizona Biltmore in Phoenix. This recipe requires a 2 1/2-inch round cookie cutter.
3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch
1. Drain the canned mandarin oranges, reserving the juice; you should have 1 1/2 cups reserved juice (if you are short, make up the difference with additional orange juice).
2. In a large, heavy-bottom saucepan, combine the canned oranges, reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar over high heat.
3. Bring the mixture to a strong simmer and cook, stirring frequently, until the compote is reduced to sauce consistency, about 40 minutes. As the compote reduces, the color will deepen to a rich apricot shade.
4. When the compote is almost reduced, in a small bowl combine the remaining one-fourth cup orange juice with the cornstarch, whisking to thoroughly combine and form a slurry.