Warm Pear And Caramel Brioche With Caramel Sauce

Warm Pear And Caramel Brioche With Caramel Sauce

belindajeffery.com.au

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Cooking tools:

  • Food processor
  • Candy thermometer
  • Baking sheet
  • Parchment paper
  • Cake pan
  • Ramekin
  • Mixing bowl
  • Plastic wrap
  • Kitchen towel
  • Oven
  • Pastry scraper
  • Paring knife
  • Peeler
  • Measuring cup
  • Measuring spoon
  • Pitcher
  • Fine skewer
  • Saucepan
  • Microwave
  • Whisk
  • Wooden spoon
  • Pastry brush
  • Spoon
  • Chef's knife
  • Cutting board
  • Microplane
  • Grater
  • Kitchen scale

Ingredients

  • 500g ripe, not too-soft pears
  • 40g unsalted butter at room temperature, cut into small cubes
  • 2/3 cup (150g) caster sugar
  • small handful of flaked almonds
  • 90ml pure cream
  • 1 1/2 tablespoons cognac (if you have any, pear liqueur is divine too)
  • 1 1/2 teaspoons vanilla extract
  • good vanilla-bean ice-cream or softly whipped cream, to serve
  • 1 tablespoon caster sugar
  • 1 tablespoon milk
  • 1 1/2 teaspoons salt
  • 250g plain flour
  • 1 1/2 teaspoons instant dried yeast granules
  • 3 eggs, at room temperature
  • 160g unsalted butter at room temperature, cut into smallish chunks
  • finely grated zest of 1 large lemon
  • 1 cup (250ml) pure cream
  • 1 cup (220g) firmly packed soft brown sugar
  • 1/3 cup (75g) caster sugar
  • 1/4 cup (60ml) maple syrup
  • 1/4 cup (90g) golden syrup
  • 1 teaspoon vanilla extract

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