3 (10.5 ounce) cans mandarin oranges packed in juice
2 3/4 cups orange juice, divided, more as needed
1 tablespoon grated fresh ginger
1/2 cup sugar
2 tablespoons cornstarch
Note: This recipe requires a 2 1/2-inch round cookie cutter.
Drain the canned mandarin oranges, reserving the juice; you should
have 1 1/2 cups reserved juice (if you are short, make up the
difference with additional orange juice).
In a large, heavy-bottom saucepan, combine the canned oranges,
reserved mandarin juice, 2 1/2 cups orange juice, ginger and sugar
over high heat.
Bring the mixture to a strong simmer and cook, stirring frequently,
until the compote is reduced to sauce consistency, about 40
minutes. As the compote reduces, the color will deepen to a rich
When the compote is almost reduced, in a small bowl combine the
remaining one-fourth cup orange juice with the cornstarch, whisking
to thoroughly combine and form a slurry.
Add the slurry into the reduced compote, stirring until the compote
thickens, about 1 minute. Remove from heat. This makes about 1 1/2
cups compote. You might not use all of the compote for the
remainder of the recipe; to store, cool the compote then cover and
refrigerate until needed. The compote will keep for about a week,
refrigerated. Gently warm in a saucepan before serving.
French toast and assembly:
About 2 loaves white sandwich bread (you will need 36 slices,
enough for 18 sandwiches)
1 cup plus 2 tablespoons (about 10 ounces) mascarpone cheese
6 eggs, beaten
1/4 cup plus 2 tablespoons milk
1/2 teaspoon cinnamon
1/2 cup plus 1 tablespoon sugar
Canola oil for frying
Orange compote, warmed
Cut the bread: Use a 2 1/2-inch round cookie cutter to cut through
the center of each slice to form a round. Spread 1 tablespoon
mascarpone over each of half of the rounds, then cover with a
remaining round of bread. Repeat, forming 18 sandwiches.
In a large bowl, whisk together the eggs, milk, cinnamon and sugar
to form a batter.
Heat a large flat skillet over medium heat. Add 1 to 2 tablespoons
canola oil to the pan (enough to form a thin film), heating until
the oil is hot.
Dunk a sandwich quickly into the batter, coating on all sides.
Place the sandwich in the skillet and fry until golden and crisp on
both sides, about 1 minute per side.
Repeat with the remaining sandwiches until all are fried, holding
the fried sandwiches in a warm place.
To serve, place 2 or 3 warm sandwiches on each plate, topping with
a spoonful of compote. Serve immediately.
Servings: 6 to 9
- LeBron James Grilled Mahi Mahi Mango Salad
- Chicken Penne Bake
- Lawry's the Prime Rib's Creamed Spinach
- P.F. Chang's Ginger Chicken Stir-Fry Romaine Wraps...
- Quick 'N' Easy Beef Quesadillas
- Townhouse Wedge Salad
- Cheesecake Factory - Hershey's Chocolate Bar Chees...
- Red Lobster Lobster Bisque
- Tomato & Tarragon Braised Sole
- The Arizona Biltmore Hotel's Mascarpone-stuffed Fr...
- ▼ May (10)