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Brioche French toast with caramelised pears
Fruit and vegetables
3 conference
pears
, peeled, cored and cut into thick slices
1 unwaxed
lemon
, zest and a little juice
Cooking ingredients
4 tbsp
maple syrup
½
vanilla pod
, cut in half lengthways and seeds scraped out
pinch of
salt
100g/3½oz
demerara sugar
, plus 1 tbsp for the caramelised pears
50g/1¾oz
pecan
nuts
75g/2½oz
stem ginger
in syrup, finely chopped
100ml/3½fl oz syrup, reserved from the
stem ginger
icing sugar
, for dusting
Dairy, eggs and chilled
4 large free-range
eggs
60g/2¼oz unsalted
butter
4 tbsp
crème fraîche
Other
4 slices
brioche
Back to recipe
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