Bib & Tucker Recipe
Make Bib & Tucker Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spice-Buttered Toast
Whiskey-Maple Glaze
Apple Compote
Finishing & Garnish
Method
Spice-Buttered Toast
Prepare spice butter
In a small bowl, combine the softened butter, brown sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 teaspoon salt. Mix until smooth and fully incorporated.
Toast bread
Lightly toast the 4 slices of brioche or country bread until golden and slightly crisp on the outside but still tender inside (about 2–3 minutes per side in a skillet over medium heat or 3–4 minutes in a toaster/oven).
While the toast is warm, spread about 1 tablespoon of the spice butter on each slice so it melts into the bread. Keep warm.
Whiskey-Maple Glaze
Make glaze
In a small saucepan over medium heat, combine 1/2 cup maple syrup, 2 tbsp bourbon, 1 tsp lemon juice and 1 tbsp unsalted butter. Bring to a gentle simmer, stirring until butter melts. Let simmer 2–3 minutes to reduce slightly.
Remove from heat and stir in 1/2 teaspoon vanilla. Taste and adjust — if you prefer less alcohol flavor, add a splash more maple; if too sweet, add a few drops of lemon juice.
Apple Compote
Cook apples
In a medium skillet over medium heat, combine the diced apples, 2 tbsp granulated sugar, 1 tsp lemon juice and 1/2 tsp cinnamon. Cook, stirring occasionally, until apples begin to soften and release juices, about 6–8 minutes.
Thicken compote
Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the apples and cook 1–2 more minutes until mixture thickens and becomes glossy. Remove from heat and keep warm.
Finishing & Assembly
Place two slices of the spiced buttered toast on each serving plate.
Spoon a generous 1/4 cup of the warm apple compote over each slice (about 1/2 cup compote per plate).
Drizzle about 1–1.5 tablespoons of the whiskey-maple glaze over the compote and toast on each plate (reserve extra glaze for passing).
Dollop about 2 tablespoons of vanilla mascarpone or whipped cream onto each plate beside or atop the apples.
Scatter a tablespoon of chopped toasted pecans or walnuts over each portion and finish with a light pinch of flaky sea salt and a few thyme leaves or microgreens.
Serve immediately while toast is warm and compote is still slightly warm.