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1
Poach the pears: combine 1 cup water, the sugar, and the rum, if using, in a medium saucepan.
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2
Bring to a simmer over medium heat.
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3
Add the pears to the saucepan.
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4
Once the mixture starts to simmer again, cook for 4 minutes, until cooked through and slightly translucent.
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5
Remove from heat and let cool.
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6
Prepare the almond cream: combine the sugar, almonds, and salt in a food processor and mix until finely ground.
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7
Add the butter and mix again until blended.
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8
Add the eggs one by one and process until creamy.
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9
(You can prepare the pears and almond cream up to a day in advance.
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10
Transfer to separate airtight containers, leaving the pears in the syrup, and refrigerate.
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11
).
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12
Preheat the oven to 350F and line a baking sheet with parchment paper.
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13
Remove the pear pieces from the syrup with a slotted spoon and slice them thinly and horizontally, making sure they retain their shape.
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14
Dip each side of the brioche slices lightly in the syrup.
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15
If the slices seem too fragile to be dipped without falling apart, use a pastry brush to coat.
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16
Arrange on the baking sheet.
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17
Spread 2 tablespoons almond cream on each slice, working carefully to avoid tearing.
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18
Use the blade of a knife to lift each pear quarter, press gently on the slices of pear to fan them out, and transfer onto each piece of brioche.
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19
Bake for 15 minutes, until the almond cream is set and golden.
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20
Transfer to a rack and let cool for 5 minutes.
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21
Sprinkle with chocolate chips and serve slightly warm or at room temperature.
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22
(In the unlikely event that you have leftovers, they will keep for up to a day, wrapped in foil and refrigerated.
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23
Reheat for 5 minutes in a 350F oven.
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24
).
