Method
1) For the jam: Preheat the oven to 130°C (110° fan) | 250F | gas 1/2. Wash two jam jars and their lids in soapy water. Rinse with cold water, and then pat dry. Place the jars and lids in the oven for 15 minutes to dry out and sterilise.
2) Remove the sterilised jars and lids from the oven and leave to cool to one side. Leave the oven on.
3) Combine the rose hips, 350 ml water, and lemon juice in a food processor. Process until smooth, 20-30 seconds.
4) Keep the motor running and gradually add the sugar to the rose hip puree. Continue to blend for 30 seconds.
5) Pass the puree through a fine sieve into a saucepan and stir in the remaining 150 ml water. Cook the puree over a moderate heat until bubbling and thickened, 8-10 minutes.
6) Divide the puree between the sterilised jars. Seal well and set aside to cool completely.
7) For the slices: Beat together the eggs, milk, honey, and ground cinnamon in a large, shallow dish. Cut the brioche loaf into eight even slices.
8) Working with two slices at a time, soak both sides of the brioche slices in the egg mixture.
9) Melt a few cubes of butter in a large non-stick frying pan set over a moderate heat. Fry the slices in the butter for 2-3 minutes on both sides until golden and starting to crisp.
10) Remove to an ovenproof plate, cover loosely with aluminium foil, and leave in the warm oven. Repeat steps 8 & 9 for the other slices, cooking two at a time. Keep the cooked slices in the warm oven.
11) To serve, spread the tops of four slices with the rose hip jam. Sandwich against the remaining slices and dust with icing sugar and more ground cinnamon. Top with the chopped hazelnuts before serving.
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Serves:
4
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Time needed:
1 hour 25 minutes
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Difficulty
Medium
- 300 g | 2 cups rose hips, washed with calyx removed
- 500 ml water
- 3 tbsp lemon juice
- 600 g | 2 1/2 cups jam sugar, with added pectin
- 6 large eggs, beaten
- 300 ml whole milk
- 60 g | 1/4 cup honey
- 1 1/2 tsp ground cinnamon, plus extra for dusting
- 1 large brioche loaf
- 80 g | 1/3 cup unsalted butter, cubed
- icing sugar, for dusting
- 120 g | 1 cup hazelnuts, roughly chopped
