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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).

102 K 1× 5/5 (4 reviews)

45 min.

Easy

2.95 €

2 people

7 Ingredients

Last modified on: April 29^th 2012

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For 2 people, you will need:

1 4 slices nanterre brioche
2 1 kiwi
3 ½ teaspoon vanilla sugar
4 100 ml pear compote
5 15 ml clarified butter
6 25 ml caster sugar
7 100 ml real custard sauce (crème anglaise)

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 15 min.

All in all: 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

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.

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.

Peel 1 kiwi and cut into small pieces. Sprinkle with ½ teaspoon vanilla sugar and mix well.

Stage 4 - 3 min.

Then mix with 100 ml pear compote .

Set aside.

Stage 5 - 7 min.

Tip 25 ml caster sugar onto a flat plate.

Melt 15 ml 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

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

Place each fried circle on a serving plate.

Stage 8 - 7 min.

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.

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.

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.

Keeping: No more than a few minutes before serving, .

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	240 RDI=20 %	60 RDI=9 %	1,570 RDI=80 %	6,590 RDI: 80 %
Per 100 g	7 RDI=3 %	70 RDI=6 %	20 RDI=3 %	450 RDI=20 %	1,870 RDI: 20 %
Per person	10 RDI=5 %	120 RDI=10 %	30 RDI=5 %	790 RDI=40 %	3,290 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten, leaven

How much will it cost?

For 2 people : 1.50 €
Per person : 0.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Real custard sauce (crème anglaise)

You can get more informations, or check-out other recipes which use it, for example: Pears in red wine with blackcurrant , Pistachio panna cotta with custard, Apple Tatin Terrine, Pears and caramelised walnut samosas , Caramel semolina pudding with raisins, ... See them all 13

Pear compote

You can get more informations, or check-out other recipes which use it, for example:

Caster sugar

Like these other recipes: Saint Honoré cake, Apricot and pistachio clafoutis, Brioche dough, Crème brulée, Strawberry, kiwi and mascarpone verrines, ... See them all 357

Clarified butter

You can get more informations, or check-out other recipes which use it, for example: Norman flambéed apples, Nanou's red cabbage salad, Pain perdu, Veal Chop With Assortment of Vegetables, Celeriac in cream and mustard sauce, ... See them all 33

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The 1 comment already posted on this recipe

Gorgeous!
Posted by Dave february 17^th 2013 at 18:18 n° 1

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