Ingredients
- 4 pears
- 50g butter
- 50g dark brown sugar
- 1 loaf of brioche
- 100g sliced almonds
- 100ml cream
- vanilla pod
- stock - sugar syrup (50/50 sugar and water) *
- 1 spoonful of quince puree
ROAST STICKY PEARS WITH BRIOCHE, ALMONDS AND VANILLA CREAM, AND BRACKEN LARDER QUINCE
Method
- Cut pears into quarters and remove core, place on a baking tray and sprinkle with sugar and butter Roast till they are just cooked but nice and sticky, Toast the sliced almonds
- Slice the brioche and soak in sugar syrup and quince, just enough for it to be soft but not mushy
- Plate with the brioche on the bottom and the pears and almonds on top and a good drizzle of the cream * Sugar syrup - In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil
- Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes
- Remember - the longer you boil it, the thicker the syrup will be when cooled
- To test if the sugar is completely dissolved: Using a spoon, scoop up a small amount of the syrup
- You shouldn't be able to see any sugars crystals in the liquid
- If you do, boil a little longer
Comments
Note: you need to use a good hard pear for this dish so it doesn't break down when you are cooking it. And I like runny cream but whipped would be just as nice for this dish- it is up to you.
Thanks to Hawarden Orchard for providing the pears, and to Bracken Larder for the quince used in the demonstration.
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