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1 loaf brioche, crusts removed, sliced ¼ inch thick
2 sticks unsalted butter, melted
6 large pears, peeled and cut into ½ inch slices
2 T sugar
Pinch sea salt

You will also need:
2-qt. baking dish, charlotte pan or individual ramekins

Dip the sliced brioche in melted butter and line the bottom and sides of a 2-qt. baking dish or charlotte pan. (Actually, I normally use individual ramekins.) Reserve 5 or 6 slices for the top of the mold.

Sauté the pears in the remaining butter and the sugar until golden and soft. Reduce any liquid.

Fill the lined mold with pears, layer the remaining slices of buttered brioche on the top and bake on a baking sheet in a pre-heated 425 degree oven for 35-40 minutes or until deep golden brown.

Allow the dish to stand for 20 minutes before inverting onto a warm platter. Serve with warm butterscotch sauce (see recipe in Desserts).

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