Ingreadient :

• 4 english pears, peeled and halved
• 1 vanilla pod
• 50g caster sugar
• 100ml port
• 1 bottle of red wine
• 5 cloves
• 2 cinnamon sticks
• 1 orange, rind only
• 1 lemon, rind only
• crème fraiche
• 50g caster sugar
• 1 shallot, peeled and diced
• 2 cloves garlic, chopped
• 2 pears, peeled and diced
• 50g sultanas
• 3cm ginger, chopped
• 25ml white wine vinegar
• Salt and pepper
• 1 whole egg
• 100g milk
• 250g white bread flour
• 25g sugar
• 5g salt
• 25g yeast
• 25g butter
• 4 poached pears, recipe from above
• 1 tin of pears, drained
• 50g caster sugar
• 50ml water
• 1 roll of all butter puff pastry
• 100g marzipan, thinly sliced
• 3 pears, peeled and sliced
• 1 egg yolk
• Butter, melted, for brushing

Direction :

1. To poach the pears, place them in a pan with the vanilla, sugar, port, wine, spices, and the lemon and orange rind.
2. Bring to the boil, then simmer for 15 mins.
3. Pop into jars, cover in liquid and cool. Seal tight.
4. Serve with crème fraiche.
5. Heat the sugar to a caramel in a saucepan.
6. Add all remaining ingredients into the pan and bring to the boil, then chill.
7. Serve with a cheese board.
8. To make the brioche dough, mix the eggs and milk in a kitchen aid bowl with a dough hook. Add the flour, sugar, salt and yeast, followed by the butter when the dough comes together. Work the dough until it is elastic and passes a windowpane test.
9. Rest the dough covered at room temperature for 1 hr.
10. Roll out to an oval shape, prove again, then top with pears and bake for 25 minutes.
11. To make the sugar stock syrup, dissolve the sugar in the water over low heat.
12. To serve, brush with sugar stock syrup.
13. Preheat the oven to 200°C.
14. Place the pastry on a lined baking tray and dock all over with a knife. Brush the edges with egg wash, top with marzipan and pears, then bake for 20 mins.
15. To serve, brush with butter all over, cut into portions and spoon a dollop of crème fraiche on top.