Our factory shop will be closed over Easter and ANZAC day
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.