Cherries and apricots are stewed with honey and lemon juice to enhance the fruit’s sweet-sour contrast. French toast infused with almond makes the perfect base to feature the cherry apricot compote’s complex flavor.

Serves 4

Ingredients:

For the apricot cherry compote:

4 apricots, diced
1 cup sweet cherries, pitted and halved
1 tablespoon honey
1 tablespoon lemon juice
¼ teaspoon ground nutmeg

For the apricot cherry compote:

4 eggs
8 slices day old whole-wheat bread
¼ teaspoon almond extract
½ teaspoon vanilla extract
a pinch of ground nutmeg
a little butter or nonstick cooking spray, for the skillet
1 ½ cups whole milk

Instructions:

Heat a small saucepan over medium heat. Cook the apricots for 2-4 minutes, or until lightly browned on one side.
Turn heat down to low and add the cherries, honey, lemon juice and nutmeg to the saucepan. Cook for 8-10 minutes, or until the fruit is warmed through and the apricots are soft.
Whisk the eggs together in a long, shallow baking dish until they are light and fluffy. Whisk in the milk, almond extract, vanilla extract and nutmeg.
Prepare a skillet with a light coating of butter or cooking spray and place over medium heat. Dunk the slices of bread in the egg mixture, one at a time, letting them soak for a minute or so. Cook each piece of toast for 3-5 minutes on each side, or until the toast turns golden.
Top the almond French toast with apricot cherry compote and enjoy.

Estimated nutrition per serving:

Recipe by: Meatless Monday