Whole poached pear baked in brioche with caramel sauce

Whole poached pear baked in brioche with caramel sauce

By
From
Sweet
Serves
4

This combination of brioche, poached pear and caramel works brilliantly. Apples would work too, but they must be eating apples, so they’ll cook through in the time the brioche takes to bake. Figs are also good in season. Briefly proving the brioche dough just before baking it makes for a lighter result and a contrasting texture to the poached pear. I like a simple caramel sauce with this, but feel free to try it with a salted caramel or chocolate sauce.

Ingredients

Quantity Ingredient

For the pear

Quantity Ingredient
2 pears with stalk
100ml water
50g caster sugar
1 lemon, juiced
280g Brioche dough, proved once
flour, for dusting
butter, for greasing
125g natural marzipan, rolled out to 5mm thick
4 bay leaves

For the caramel sauce

Quantity Ingredient
100g caster sugar
100g butter
160ml double cream

Method

  1. Preheat the oven to 180°C.
  2. Peel the pears then cut them in half lengthways, splitting the stalk (if this is possible!). Core each half with a teaspoon, then place in a small saucepan with the water, the sugar and lemon juice. Bring to the boil over a medium heat, then cover, remove from the heat and leave to cook through in the residual heat.
  3. Meanwhile, roll out the dough on a lightly floured surface.
  4. Divide the dough into 4 pieces, then form each one into a pear shape, 1cm bigger then the pear halves. Place on a greased tray. Cut the marzipan into pear-shaped pieces the same size as the pears and lay in the centre of the dough.
  5. Remove the pears from the pan and pat dry with kitchen paper. Place these, cut-side down, on top of the marzipan. Gently pull the brioche dough up over the pear.
  6. The dough will shrink back as it cooks. Pull the dough around the stem and stick the bay leaf in at the side of the stem. Set aside to prove for 10 minutes in a warm place.
  7. Bake in the oven for 15 minutes until the dough is cooked through and golden, and the pears are tender.
  8. Meanwhile, make the caramel sauce. Place the sugar in a sauté pan and heat until melted and light golden brown. Whisk in the butter, then add the cream and cook for 3–5 minutes until thickened.
  9. Spoon the caramel over each serving plate, then lay a brioche pear on top.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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