Kumara and rosemary brioche with maple syrup-poached pear from Vegetables: The new food heroes by Pe

Ingredients

• 200 g peeled kumara, thinly sliced
• 250 ml milk, plus more for brushing
• 1 vanilla pod, split in half and quartered
• 1 cinnamon stick, snapped in half
• 1 level teaspoon fresh or dried yeast
• 300 g strong flour or more as necessary
• 60 g muscovado sugar
• 2 teaspoons orange zest
• 3 egg yolks
• 100 g unsalted butter, at room temperature
• 100 g mascarpone cheese to serve
• 3 pears, peeled, cored and halved lengthways
• 2 thumbs of ginger, peeled and thinly sliced
• 200 ml maple syrup
• 6 cm stalk of rosemary