Chrissy's sherry bananas and feijoas on French toast

Vanessa Lewis

These are also amazing over vanilla ice-cream, with a dollop of Greek yoghurt or mascarpone for a dessert.

Sherry bananas and feijoas

1 Tbsp	Butter, (20g)
2 Tbsp	Coconut sugar
5 Tbsp	Rich cream sherry (Main)
4	Bananas, peeled and cut into 2cm chunks (Main)
6	Feijoas, (400grams) peeled and cut into chunks (Main)

French toast

3	Eggs
1	Egg yolk
2 cups	Cream
1 tsp	Vanilla essence
1 Tbsp	Sherry (Main)
1 pinch	Salt
6 slices	Baguettes, (French bread) (Main)
50 g	Butter

Directions

Sherry bananas and feijoas

1. Over a low heat a fry pan, add the butter to melt, next add the coconut sugar and sherry.
2. Add the bananas and feijoas to the pan and cook gently for about 30mins.
3. At the end of cooking add 2 teaspoons extra of butter (cut into cubes) to make the sauce glossy.
4. Serve over French toast (recipe follows).

French toast

1. Add the eggs, egg yolk, cream, vanilla, sherry, and salt, into a large bowl and whisk well to combine.
2. Dip the bread into the egg mix and leave until all mix has been soaked up.
3. In a large fry melt the butter and fry the bread until golden on each side, set aside.

See more of Simon's brunch recipes

• Indian scrambled eggs with jalapeno crème fraiche
• Vodka chocolate French toast with mascarpone