Cooking-ez.com

977 easy and fully explained recipes, with 21,293 photos and 77 videos

Caramelized brioche with pear and kiwi

Caramelized brioche with pear and kiwi

This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).

56,577 15/5

Grade this recipe :

Last modified on: April 29th 2012

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
31 min.14 min.45 min.
Preservation: No more than a few minutes before serving,
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Caramelized brioche with pear and kiwi : Photo of step #1 Cut slices of brioche about 1cm (0.4 inch) thick, 2 rounds per person (a cutter is the ideal tool for this).

Ideally the circles should be about 6 cm (2.3 inches) in diameter.
Stage 2
5 min.
Caramelized brioche with pear and kiwi : Photo of step #2 Take half the cicles and cut out the centres to leave a ring of brioche 1cm (0.4 inch) wide (see the photo).

So for each person, you should have 1 circle + 1 ring (of the same diameter, as they will be placed one on top of the other).
Stage 3
10 min.
Caramelized brioche with pear and kiwi : Photo of step #3 Peel 2 kiwis and cut into small pieces. Sprinkle with 1 teaspoon Vanilla sugar and mix well.
Stage 4
3 min.
Caramelized brioche with pear and kiwi : Photo of step #4 Then mix with 200 g Pear compote .

Set aside.
Stage 5
7 min.
Caramelized brioche with pear and kiwi : Photo of step #5 Tip 50 g caster sugar onto a flat plate.

Melt 30 g Clarified butter in a non-stick pan.

As soon as it is melted, dip the brioche circles into it rapidly, then dip them into the sugar. Then return them to the pan to caramelize.
Stage 6
Caramelized brioche with pear and kiwi : Photo of step #6 It is best to do this in a large pan, if you can (not like in the photos), so that all the circles can be cooked evenly at the same time.
Stage 7
Caramelized brioche with pear and kiwi : Photo of step #7 Place each fried circle on a serving plate.
Stage 8
7 min.
Caramelized brioche with pear and kiwi : Photo of step #8 Caramelize the rings in the same way.

If the sugar on the bottom of the pan is a bit burnt and black, do clean the pan first, then melt some more butter.
Stage 9
3 min.
Caramelized brioche with pear and kiwi : Photo of step #9 Place each ring on top of a circle. If you do this while they are still very hot, they should stick to each other, which is good.
Stage 10
5 min.
Caramelized brioche with pear and kiwi : Photo of step #10 Fill the centre with the compote and kiwi mixture and pour the custard around.

It is now ready to serve.

Remarks

If you do not have clarified butter, use normal butter, but be careful as it turns brown and burns more quickly than the clarified kind.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 2.92 €
Per person : 0.73 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
Pear compote Pear compote : You can get more informations, or check-out other recipes which use it, for example: ... All
Real custard sauce (crème anglaise)Real custard sauce (crème anglaise): You can get more informations, or check-out other recipes which use it, for example: Pears and caramelised walnut samosas , Warm apple feuillantines, Sautéed pears with custard and orange syrup , European glass, Individual charlottes with morello cherries, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, Raspberry muffins, Pistachio shortbread biscuits, Panettone, Pitta bread, ... All
Clarified butterClarified butter: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole meunière, Warm autumn salad, Fillets of sole meunière, Norman flambéed apples, Flambéd bananas , ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-02-24)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Your 1 comments or questions on this recipe

  • Gorgeous!
    Posted by Dave february 17th 2013 at 18:18 (n° 1)

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page