4 medium-thick slices of Loaf's brioche
1 Tbsp butter, plus extra for spreading
4 Tbsp caster sugar
1 ripe pear
4 Tbsp maple syrup
¼ cup frozen raspberries
Serving size: Serves 2
Cooking time: Less than 15 minutes
Spread each piece of the brioche with some butter.
Put the caster sugar in a large pan over medium-high heat and cook until a golden brown caramel has formed, about 3-5 minutes — when making caramel, don’t stir otherwise the sugar will crystallise; instead, move the melting sugar by gently shaking the pan. Add the 1 Tbsp butter and move pan to incorporate.
Peel, quarter and core the pear, then halve each quarter. Add pear to the hot caramel and cook for 3 minutes. Just before removing pan from the heat, add half the maple syrup and mix in by moving the pan.
Distribute pear caramel evenly between 2 slices of brioche, on the unbuttered side, then top with two-thirds of the raspberries. Add remaining raspberries to the caramel pan with the remaining maple syrup and heat quickly on a high heat. Set aside while finishing sandwiches.
Put remaining brioche on top of each sandwich, buttered side up, then cook in a hot sandwich press or frying pan until well toasted. Cut toasties in half diagonally, then serve drizzled with the raspberry caramel.
Brioche is a sweet French bread, enriched with eggs and butter. Look for it at specialist food stores and bakeries, and larger supermarkets.
From Taste magazine, June 2010.
Get the latest news from Loaf