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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 1 cup white wine
- 1 None lemon, juiced
- 1 cup sugar
- 1 None vanilla pod, split lengthways
- 4 None firm pears, peeled with stems left on
- 1/4 lb soft toffee candy, chopped
- 1/2 cup heavy cream
- 4 small slices brioche or challah bread, crusts removed and cut into triangles
- 2 tsp powdered sugar, sifted
Method
- Pour the white wine into a medium-sized saucepan and add the lemon juice, sugar and 1 2/3 cups water. Scrape the seeds from the vanilla pod and add to the pan along with the pod itself. Bring to a boil, then add the pears and simmer for about 20 mins until just tender. Remove the pan from the heat and leave the pears to cool in the liquid.
- To make the caramel sauce: Place the soft toffees and cream in a pan and and heat gently, stirring until the toffees have melted. Simmer for 10 mins, stirring occasionally. Set aside to cool, stirring occasionally.
- Sprinkle the brioche slices with powdered sugar and grill under a medium preheated broiler until just golden. Leave to cool. Remove the pears from the cooking liquid and serve with the caramel sauce and brioche slices.
