Broiled Plums With Maple Syrup And Cinnamon Toasts Recipes

Steps:

• Preheat oven to 400°F (200°C).
• Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
• In a medium bowl, add dried chickpeas, olive oil, maple syrup, salt and cinnamon. Toss well to coat evenly.
• Spread chickpeas out on a parchment paper-lined baking sheet.
• Roast for 15-20 minutes.
• Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
• Cool for 5-10 minutes.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

Steps:

• Preheat oven to 450°F.
• Brush 1 side of each bread slice with butter and arrange slices, buttered sides up, on a baking sheet. Stir together sugar and cinnamon and sprinkle evenly over bread. Toast bread in middle of oven until crisp and golden brown on top, about 7 minutes. Halve toasts diagonally.
• Preheat broiler.
• Dip cut side of each plum half in maple syrup, then put plums, cut sides up, on a buttered broiler pan. Broil plums 4 to 5 inches from heat until golden, 3 to 5 minutes. Heat remaining syrup over moderate heat until hot.
• Serve plums on cinnamon toasts, drizzled with remaining syrup.

Steps:

• For the plums: Put the cranberry juice and sugar into a wide saucepan and stir to help start dissolving the sugar. Then put the saucepan over a low heat until the sugar dissolves entirely.
• Halve the plums and remove the pits, then halve them again if they are big brutes.
• Once the sugar's dissolved into the red liquid, add the cinnamon stick, then turn the heat up, bring to the boil and let the pan bubble away for a couple of minutes until the mixture is on the way to becoming syrupy.
• Now turn the syrup down to a simmer and add the plum halves or quarters and cook them gently for about 10 minutes, although note that this is based on starting off with viciously unripe fruits so you might need less time.
• Once the plums are tender but not disintegrating, remove the pan from the heat, cover and leave to keep warm. You can make the plums in advance and either serve them at room temperature with the French toast or warm them up again.
• For the French toast: Whisk together the eggs, milk, ground cinnamon and sugar in a pie dish.
• Sit 2 pieces of bread in the eggy mixture, turning after each side has soaked up enough to color the bread yellow, so that it absorbs the liquid but doesn't fall to pieces.
• Melt half the butter in a frying pan and cook the 2 soaked pieces of bread for a couple of minutes each side. Transfer the yellow, eggy bread, scorched golden in parts, to warm waiting plates. Meanwhile, soak the next 2 slices.
• Melt the remaining butter to cook the last 2 slices in the same way.
• Serve alongside the beautiful scarlet plum compote.
• Make Ahead Note: The compote can be made 1 day ahead. Transfer to bowl to cool, then cover and refrigerate. Warm the compote gently in saucepan before serving.
• Freeze Note: Cooled compote can be frozen in airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.
• The roasted plums can be kept in the fridge for up to 3 days.