Creamy pear and mascarpone brioche recipe
Photo by Sian Richards
Warm pears cooked in a sweet brandy sauce top this decadent brioche, the perfect finale to a fall meal.
Ingredients
1/4 cup
unsalted
butter
2
ripe Bosc
pears
, sliced into thin wedges
1/4 cup
water
2 tbsp
brown sugar
2 tbsp
calvados
, or pear brandy
4 1-in. thick slices
brioche
bread
, or challah, toasted
1/2 cup
mascarpone
1 tsp
orange zest
1/4 cup
roughly chopped toasted
hazelnuts
, or filberts
Instructions
MELT butter in a medium saucepan set over medium. Add pears and cook for 1 min. Stir in water, sugar and calvados. Cook until mixture turns syrupy, about 5 min.
ARRANGE brioche on a platter. Stir mascarpone with orange zest. Spread about 1 tbsp of mascarpone on each slice of brioche, then top with warm pear mixture. Sprinkle with hazelnuts. Serve immediately.
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