Pears with caramel sauce

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Halve the lemon, squeeze the juice. Bring white wine, approx. 400 ml water, lemon juice, sugar, vanilla pod and pulp to the boil in a narrow, tall pot. Peel the pears and add them to the stock. Let the pears simmer for about 20 minutes, turning them occasionally

2. 2

   Remove the pears from the stove and let them cool in the stock, turning occasionally. Chop the caramel sweets and put them in a pot together with the cream. Bring to the boil while stirring (dissolving the caramel) and let it boil down for about 10 minutes. Stir from time to time. Let the toffee cream cool down, stirring in between

3. 3

   Cut off the bark of the brioche. Cut the brioche diagonally in half. Dust the surface with icing sugar and bake under the hot grill until golden brown. Take out and let cool down. Arrange pears and caramel sauce on plates. Add the brioche

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
57 g

FATS
13 g

PROTEINS
3 g