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Rosemary pain perdu with sauteed apples, Chantilly cream and Armagnac caramel sauce

Time 45 minutes
Yields Serves 4
Rosemary pain perdu with sauteed apples, Chantilly cream and Armagnac caramel sauce
1

In a wide bowl, whisk together the yolks, 1 cup of heavy cream, 1 teaspoon vanilla and a pinch of kosher salt. Place bread rounds into the custard, coating the slices. Let stand 30 minutes, turning over occasionally.

2

Meanwhile, make the Chantilly cream. In a standing mixer or with a whisk in a large bowl, whip the remaining cream (make sure it is cold), the remaining one-fourth teaspoon vanilla and powdered sugar until soft peaks form. Refrigerate until needed.

3

In a large saute pan, melt 1 tablespoon of butter over medium-high heat. When it foams up in a few minutes, add the apples, sugar, lemon juice and a pinch of kosher salt. Stir to coat the apples and cook until the apples are soft and beginning to caramelize, about 3 minutes, stirring frequently. Remove from heat and reserve, keeping warm.

4

In a clean, large saute pan, melt the remaining 1 tablespoon butter over medium-high heat. Wipe any excess custard from the rosemary bread and cook until golden on both sides, 2 to 3 minutes per side. You can do all rounds at once or cook them in batches, depending on the size of your saute pan. Remove and blot on a paper towel.

5

Place one round of pain perdu on a plate, arrange one-fourth of the sauteed apples on top of the round, then add about a tablespoon of Chantilly cream on top. Spoon a tablespoon of caramel sauce around the pain perdu and sprinkle with rosemary leaves. Repeat for the other plates and serve immediately.

Reserve extra caramel sauce and Chantilly cream for another use.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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