Caramelized brioche with pear and kiwi

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 8 slices Nanterre brioche
• 2 2 kiwis
• 3 1 teaspoon Vanilla sugar
• 4 200 g Pear compote
• 5 30 g Clarified butter
• 6 50 g caster sugar
• 7 200 ml Real custard sauce (crème anglaise)
• Total weight: 705 grams

Times:

Preparation	Cooking	Start to finish
35 min.	15 min.	45 min.

Step by step recipe

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.
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).
3	Peel 2 kiwis and cut into small pieces. Sprinkle with 1 teaspoon Vanilla sugar and mix well.
4	Then mix with 200 g Pear compote . Set aside.
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.
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.
7	Place each fried circle on a serving plate.
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.
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.
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.

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