makes 2 servings | active time: 30 minutes | full time: 1.5 hours

ingredients:

For the roasted strawberries/plums:

• 1 pint strawberries, halved
• 10 small plums, halved, pitted
• 11⁄2 tbsp Acid League Strawberry Rosé Living Vinegar
• 1⁄4 cup sugar
• 1⁄8 tsp cardamom

For the Crispy Honey Butter Toast:

• 2 thick slices Japanese milk bread, crusts removed
• 40g unsalted butter, room temperature
• 40g light brown sugar
• 20g honey

For topping:

• pinch of salt (2g)
• whipping/heavy cream
• vanilla extract
• sugar
• Pistakio 

  OG pistachio spread

instructions:

• Set oven to 375ºF.

• Roasted fruit: Gently combine fruit with sugar and cardamom in a rimmed pan. Spread out evenly and bake for about 30 minutes or until cooked but still firm. Remove from the oven and set aside. Reduce oven temperature to 350ºF.

• Toast: Mix butter, sugar, honey, and salt together in a small bowl. Place bread onto parchment lined baking sheet. Spread mixture onto the sliced bread, covering all sides. Ensure that the mixture is spread thinly and evenly, otherwise it will not caramelize nicely.

• Bake for 10 minutes. Carefully flip and bake for another 10-12 minutes, or until golden brown. Remove from oven and let rest for 5 minutes. Transfer to wire rack to finish cooling for 10 minutes.

• Meanwhile, prepare whipped cream by whipping cream, sugar, and vanilla on high until thick. 

• Right before serving, drizzle pistachio spread all over the toast and top with whipped cream and roasted fruit. Enjoy!