Recipe from Food & Home Entertaining, Sept 2016
Recipes & styling by Sarah Dall
Photographs by Myburgh du Plessis
THE FLAVOUR COMBINATIONS
3 pears, peeled and cored
250ml (1 cup) rosé
250ml (1 cup) water
1 vanilla pod, split
100g castor sugar
BREAD- AND BUTTER PUDDING
100ml Darling Sweet Birds Eye Chili Toffee Spread
3 extra large eggs
80g castor sugar
250ml (1 cup) milk
250ml (1 cup) fresh cream
10ml (2 tsp) vanilla essence
edible flowers, to garnish
flaked almonds, toasted, to garnish
HOW TO DO IT
1.For the poached pears, preheat the oven to 180˚C. Place the pears, rosé, water, vanilla pod and castor sugar in a small pot. Cover with baking paper and simmer, 20 minutes, until tender.
2.For the bread- and butter pudding, cut the poached pears in half and the croissants into 4 pieces each and arrange in an ovenproof dish. Heat the toffee spread and pour over the pears and croissants. Whisk the eggs and 80g castor sugar together until well combined and stir in the milk, fresh cream and vanilla. Pour the custard over the croissants and set aside, 20 minutes. Place the pudding in the oven and bake, 30 minutes, until the croissants are golden brown.
3.Serve warm, sprinkled with edible flowers and the flaked almonds.