Apricot-Cherry Compote (or Chutney) over French Toast

1 1/4 cups sugar

1 cup water

1 cup Sauvignon blanc

2 vanilla beans

2 teaspoons grated orange peel

1 1/2 pounds apricots, halved, pitted, sliced

1 1/4 pounds fresh Bing cherries, pitted

*For chutney: Replace white wine with 1⁄2 cider vinegar, 1⁄4 cup minced shallot or red

onion, 1⁄4 cup slivered almonds, 1 Tablespoon minced rosemary

Prepare vanilla beans by all splitting down the length of the bean with a small pairing

knife. Scrape seeds into heavy large saucepan and combine with sugar, water, wine

and orange peel. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots

and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until

cold, about 2 hours. (Can be made 1 day ahead. Keep chilled.)

For French Toast:

1 loaf unsliced bread

4 eggs

1 cup milk

1 tbsp sugar with a pinch of salt (optional)

1 tbsp cornstarch

1 teaspoon cinnamon

1 teaspoon vanilla

3 tbsp Butter (may need extra)

3 tbsp canola oil or other neutral

In a medium sized bowl mix milk, eggs, sugar, salt, cornstarch, vanilla and cinnamon.

Heat skillet and met butter and oil. Dip bread into milk mixture and soak each side 1-2

minutes (depending on thickness.) Place bread on hot, buttered griddle and cook until

browned on each side. Top with compote.