- **Aguaymanto compote:
- 1 cup aguaymantos (Golden berries)
- ¼ cup sugar
- **French toasts:
- 4 chancay rolls
- 2 eggs
- ⅓ cup unsweetened evaporated milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla
- 2 tablespoons unsalted butter
- **Garnish:
- Mint leaves
- **Aguaymanto compote:
- Put aguaymantos in a small saucepan. Cover with sugar and ¼ cup water.
- Cook until the fruits burst open and the liquid is syrupy. Turn off the heat and cool.
- **French toasts:
- Slice the rolls in half.
- In a bowl whisk the eggs, add the milk, cinnamon and vanilla.
- Dip the rolls in the egg mixture until they absorb part of the liquid, turning once.
- Meanwhile heat one tablespoon butter (or oil) in a skillet. Fry the bread until lightly golden.
- Serve two in each plate and spoon some aguaymanto compote over the toasts.
- Garnish with mint leaves.
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