French toast with elderberry pears

2 tbsp butter

500 g firm pears

peeled, in wedges

4 tbsp elderberry jelly

1 tbsp water

1 star anise

1 pinch of cinnamon

300 ml milk

2 eggs

2 pinches salt

400 g day-old bread

in slices

2 tbsp clarified butter

80 g sugar

2 tsp cinnamon

Melt butter in a pan over medium heat (level 5-6). Add the pears and sauté briefly. Add the elderberry jelly, water, star anise and cinnamon, then cover and cook over low heat (level 3-4) for approximately 10 minutes. Remove the lid and reduce the liquid slightly over medium heat (level 5-6). Cover the pears and set them aside.

Whisk together the milk, eggs and salt in a shallow dish. Add the bread slices in batches and leave to soak for approximately 3 minutes, turn and soak for a further 3 minutes. Heat a little clarifying butter in a non-stick frying pan over medium to high heat (level 6-7). Pan-fry the slices on both sides in batches for approximately 3 minutes on each side until golden brown. Mix the sugar and cinnamon on a flat plate, turn to coat the French toast in the cinnamon sugar while still hot, and serve with the elderberry pears.