Breakfast Panini

13 ingredients
6 steps

Ingredients

  • Breakfast panini
  • 8 thick slices of cinnamon swirl bread
  • butter
  • 8 tablespoons or so, mascarpone cheese
  • 6 tablespoons apricot compote (or more if desired)
  • Dried apricot compote
  • 1 cup unsulphered, dried apricots, chopped
  • 1/2 cup dried cherries (unsweetened)
  • 1/2 teaspoon orange zest
  • 3/4 cup apple juice
  • 2 tablespoons sugar
  • 1 teaspoon chopped candied ginger
  • 1 tablespoon brandy (optional)

Directions

  1. 1
    Butter one side of each bread slice and place the bread buttered side down on a piece of wax paper or another non stick surface.
  2. 2
    Spread two tablespoons of mascarpone on 4 of the bread slices leaving a decent size border between the cheese and the edge of the bread. Spread about a tablespoon and a half of the apricot spread on the other 4 slices, leaving a border on these as well.
  3. 3
    Unite the complementary halves with one another! Making 4 mascarpone-fruit compote sandwiches with butter on the outside.
  4. 4
    Grill each sandwich until it is golden and crispy on the outside and the spreads are oozing - 3-4 minutes in a panini press, or 3 minutes per side if you are cooking them in a frying pan.
  5. 5
    Allow to cool for a few minutes, then cut each sandwich in half (this is messy and requires a serrated knife) and serve, sprinkled decoratively with a bit of powdered sugar.
  6. 6
    Combine everything except the ginger and brandy in a small saucepan, bring to a simmer and cook gently until thick and all the dried fruits are soft and plumped, about 15-20 minutes. Then, stir in the ginger and brandy, cook for another couple of minutes, then allow to cool.

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