Creamy pear and mascarpone brioche

Prep 10 min
Total 25 min
Makes 4 Servings

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1/4 cup
unsalted butter
ripe Bosc pears, sliced into thin wedges
1/4 cup
2 tbsp
2 tbsp
calvados, or pear brandy
4 1-in. thick slices
brioche bread, or challah, toasted
1/2 cup
1 tsp
1/4 cup
roughly chopped toasted hazelnuts, or filberts


  • 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.


Calories 501, Protein 10 g, Carbohydrates 48 g, Fat 30 g, Fibre 5 g, Sodium 293 mg. Excellent source of Folate
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