Caramelised pear pain perdu

Recipe from: 5/13/1998 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 25
    ml
    butter
  • 30
    ml
    sugar
  • 100
    ml
    water
  • 4
    pears, peeled, cored and sliced
  • 15
    ml
    Poire William (pear) liqueur or brandy
  • 150
    ml
    milk
  • 1
    egg, beaten
  • 8
    slices milk bread, brioche or raisin loaf
  • 50
    g
    butter (you may need more)
  • 15
    ml
    sunflower oil (you may need more)
  • vanilla ice cream
 

Method

 
Cook butter and sugar in a frying pan over moderate heat until caramelised. Add water and bring to boil. Add pears and simmer, covered, for 10 to 15 minutes, until softened but not falling apart. Add liqueur, turn heat up and cook until liquid evaporates and forms a syrupy glaze over pears. Whisk milk and egg in a bowl. Dip bread in milk mixture. Heat butter and oil in a frying pan and fry bread on both sides until crisp. Place a slice of bread on a plate, top with pears an a scoop of ice cream. Top with second slice of bread. Sift icing sugar over and serve.
 

Read more on: shallow-fry  |  fruit
 

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