Pain Perdu with Damsons and Clotted Cream

Name: Pain Perdu with Damsons and Clotted Cream
Yield: Serves 4
Cuisine: British
Ingredients: 50 g salted butter; 1 pinch of ground allspice or mixed spice; 1 kg fresh damsons, cut in half and stoned; 250 ml rich fruity red wine; finely grated zest and juice of 1 orange; 1 cinnamon stick; 150 g caster sugar; clotted cream, to serve; 1 brioche loaf or fruity panettone, sliced about 1 cm thick; 1 brioche loaf or fruity panettone, sliced about 1 cm thick; 3 medium eggs, beaten; 1 pinch of ground allspice or mixed spice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Poached damsons yield the most beautiful colour when cooked and their tartness sits well with the sweetness of the fried toast. The cooking liquor left over makes the most delicious sorbet.

Ingredients

1 kg fresh damsons, cut in half and stoned
250 ml rich fruity red wine
finely grated zest and juice of

Europe
United Kingdom
Dessert
August
Summer
July
Vegetarian

Method

In a saucepan, bring the wine, orange zest and juice, the cinnamon stick and about 125g sugar to the boil. Remove and pour over the damsons. If the damsons are ripe, simply cover and leave to soften; if they are still a bit hard, cook gently in the juices for 5–10 minutes. Taste and add more sugar if necessary.

For the pain perdu, dip the bread into the beaten eggs, and sprinkle with so