Brioche toast with caramelised pears and ginger syrup

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4



From Food & Drink

Ingredients

  • 4 large free-range eggs
  • 4 tbsp maple syrup
  • ½ vanilla pod, cut in half lengthways and seeds scraped out
  • pinch of salt
  • 100g/3½oz demerara sugar, plus 1 tbsp for the caramelised pears
  • 50g/1¾oz pecan nuts
  • 60g/2¼oz unsalted butter
  • 4 slices brioche
  • 3 conference pears, peeled, cored and cut into thick slices
  • 75g/2½oz stem ginger in syrup, finely chopped
  • 100ml/3½fl oz syrup, reserved from the stem ginger
  • 4 tbsp crème fraîche
  • 1 unwaxed lemon, zest and a little juice
  • icing sugar, for dusting



Recommended wine

Method

  1. Whisk the eggs, maple syrup, vanilla seeds and a pinch of salt together in a large bowl.

  2. For the caramelised pecans, heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes, then chop into pieces.

  3. Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side, or until golden brown.

  4. Heat the remaining butter in a non-stick pan and add the sliced pear, reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.

  5. Arrange the toasted brioche on four plates, top with the caramelised pears and fresh pear slices, crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar.

Recommended wine

Tesco finest* dessert Sémillon 2009, Selection Beerenauslese or Torres Floralis Moscatel Oro NV Spain.

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