We're on the gorgeous Lake Superior and I've gone hunting for thimbleberry jam with the most amazing monk.

And come on, who doesn't love monk jam.

Now, I'm gonna turn this jam into a stunning dessert.

Now these thimbleberries, they go fast, let me tell you.

It's not the moose nipping them, it's the bears.

If not the bears, it's the deer and it's not the deer, then it's the monks because they produce the most amazing jam.

So I've got these beautiful apples are grown in the same orchard as the thimblebarriers.

And I'm gonna turn it into almost like a sort of a bread, French bread dessert.

Now, start off with three eggs into a bowl.

Okay, give that a little whisk.

Just nice and lightly. (Add) a tablespoon of sugar, mix that in. Make sure it doesn't become grainy.

Okay.

And then literally (add) a couple of tablespoons of heavy cream. Now, nice, thick, rich, heavy cream.

From there, let that sit.

Now, I know we're in the woods, on the edge of Lake Superior.

A little touch of honey in there, a little touch of fresh vanilla, but that is just enough to coat the bread, okay.

So you can follow a recipe but you should be cooking your eyes and just making sure it follows through with your whisk.

Too thick, it makes it all cloy and heavy; nice and thin, it gets the bread nice and crispy.

Let that set for a moment.

Apples. Look at the color of these apples.

The skin is so delicious that we're not even going to peel them.

They're so tasty.

Okay, so just a quick chop. Chop them to small.

They disintegrate.

It's a very sweet apple, but incredibly juicy.

So you can get them into the pan.

I sort of caramelize them.

The apples are delicious.

Oh my God.

From there into a pan.

First of all, we start off with sugar.

Sugar in.

Now, just wait a minute and you'll start to see that caramelizing. A tablespoon of sugar.

But watch what happens to that sugar.

Beautiful.

Don't throw the apples in there yet.

Now, a minute later you start to see that caramel.

Okay, don't take it too dark. Apples in.

Okay, and beautifully, give those apples a nice toss.

We've got the sweetness coming out the apples now and that caramels now get a little bit darker but a lot more fragrant 'cause the skin and the flavor of those apples is delicious.

Now the butter will give the apples that nice nut brown flavor.

But look what's happening.

They start blistering, we start forming that caramel now. It's breaking down.

But look at the juice coming out of apples.

So beautiful.

And then finally this is a beautiful apple cognac.

So beautiful. In.

Oh my Lord.

As that caramel starts to melt, (add) a tablespoon of double cream.

Beautiful.

Now the small part of the apple will turn into a bit of a puree that will thicken the cream.

The caramel start thinking the cream naturally.

Bring that back up to the boil and it will have a slight crunch left in there, especially for the bread.

Now, bread. Get your bread in there, don't soak that too long in there, just literally in and then off to the side.

You soak it in there too long, it gets too soggy.

You'll never get it crispy.

Okay, so this is where we move quick.

From there, a touch (of) olive, all in. Get that pan nice and hot. In. A little touch of butter.

Beautiful.

As it starts to color and we go first slice, lay away from you, beautifully done.

Second slice, lay away again, beautifully done.

And third one, train off any excess and then in.

Don't saturate the bread with the egg mixture otherwise it becomes too soggy.

So literally in and out.

Now as that's cooking, get tiny little speckles of butter and put it around the outside of the bread.

This is the kind of bread that I grew up with as a quick dessert in the UK.

It's called eggy bread and then in France, they call it french toast.

God knows why 'cause it's not toasted.

However, (add a) touch of butter. That gives a nice flavor to the bread. Stops it (from) becoming too sweet.

Okay, and then we're ready for flipping.

When you flip these, you're going to turn this bread once otherwise you're gonna break it.

And here we go. First one. Beautiful.

Second one in. Beautiful

And then you can see the... what that beautiful butter does.

It gives that bread flavor.

Okay, apple's reduced beautifully done.

Now once the apples absorbed all that cream, you've got that really nice sort of candid, almost like a toffee apple there.

And now for the most exciting part, okay.

Put this thing together; leave them in the pan.

This is where that plain jam bread goes up a level, okay.

Big thank you to the monks for that amazing jam.

You take one out. Straight on there. With a spoon and you spread that thimbleberry jam on. Beautiful.

Your apples, get them on there hot.

How cool is this? Everything's so local.

Next, on she goes and again, back with the spoon, thimbleberry jam.

And then finally got that beautiful slice general those apples. Look, on she goes.

And then finally, a nice, a little dollop creme fresh.

(A) teaspoon from my jam and then the monks would be upset if I wasted these apples.

On she goes and that has to be a delicious, amazing thimbleberry monk jam French toast sandwich, live from the U.P.

Who doesn't love monk jam.

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