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“RABANADAS” WITH meia.dúzia® BANANA AND CLEMENTINE JAM WITH CINNAMON - BY CHEF GIL PINTO

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INGREDIENTS
1 tube of meia.dúzia®
Banana and
Clementine jam
with Cinnamon;
200ml of water;
50g sugar; 1
star of anise; 2
seeds cardamom;
lemon peel; 25ml
Port wine; Bread
for “rabanadas”.

 

PREPARATION MODE
In a saucepan bring the meia.dúzia®
Banana and Clementine jam with Cinnamon, sugar, water, cinnamon, anise, cardamom seeds and lemon peel to the heat. Let it boil until the sugar dissolves. Cool. Add the port wine. Cut the bread diagonally with 2 cm thick. Pass through the previous preparation, then the previously beaten eggs and fry in very hot oil. When they are golden, remove
the french toast and let it drain,
sprinkle with sugar and cinnamon.

 

RECIPE BY: Chef Gil Pinto

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