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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).
115 K 1× 5/5 (4 reviews)
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duree45 min. difficultéEasy prix2.95 € pour combien4 people ingredients7 Ingredients
Keywords:
Last modified on: April 29th 2012
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For 4 people, you will need:
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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.
Caramelized brioche with pear and kiwi : Stage 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 : Stage 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 : Stage 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 : Stage 4
Then mix with 200 g pear compote .

Set aside.
Stage 5 - ⌛ 7 min.
Caramelized brioche with pear and kiwi : Stage 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 : 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
Caramelized brioche with pear and kiwi : Stage 7
Place each fried circle on a serving plate.
Stage 8 - ⌛ 7 min.
Caramelized brioche with pear and kiwi : Stage 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 : Stage 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 : Stage 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.
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 recipe50 RDI=20 %480 RDI=50 %120 RDI=20 %3,150 RDI=160 %13,180 RDI: 160 %
Per 100 g7 RDI=3 %70 RDI=6 %20 RDI=3 %450 RDI=20 %1,870 RDI: 20 %
Per person10 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
Possible allergens in this recipe: milk, egg, Gluten, leaven
How much will it cost?
  • For 4 people : 2.95 €
  • Per person : 0.75 €

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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)
Pear compote
Pear compote

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

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: Norman flambéed apples, Bavaroise cream, Sautéed pears with custard and orange syrup , Rice pudding (riz au lait), Pears in red wine with blackcurrant , ... See them all 13

Caster sugar
Caster sugar

Like these other recipes: Apple paste, Boulangère tart tatin with vine nectarines, Clementine cake, Vanilla ice cream, Caramelized apple and walnut cake, ... See them all 372

Clarified butter
Clarified butter

You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Warm apple feuillantines, Spring veal sauté , Roscoff salad, Clafoutis "Marie-Antoinette", ... See them all 33

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The 1 comment already posted on this recipe
  • Gorgeous!
    Posted by Dave february 17th 2013 at 18:18 n° 1

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