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1
In a large saucepan, boil the water, sugar and the vanilla bean (split in half and scraped).
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2
Meanwhile, peel the pears.
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3
Once the water is boiling, lower the heat and immerse pears in the syrup.
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4
Boil them for 20 minutes, turning them over occasionally. They should stay a bit firm after cooking. Take them out of the syrup and leave them to cool.
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5
In a saucepan, gently heat the cream.
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6
In another large pan, pour the sugar and a little water and start to make the caramel.
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7
When it reaches a beautiful light amber color, remove from heat and pour the warm cream over it at once.
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8
The caramel will boil very strongly before quickly coming back down in the saucepan.
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9
At that point, add the butter and mix well.
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10
Set aside.
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11
Toast the slices of brioche then crumble them.
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12
Mix this powder and the hazelnut and walnut powders and pour everything into a plate.
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13
Cut the pears into slices about 1 centimeter thick and then into sticks (you will be able to use the leftover bits to make applesauce).
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14
Bread the pear sticks on each side.
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15
Heat the oil in a frying pan and brown the sticks in it, over medium heat.
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16
Once browned, place them on paper towels to drain the oil.
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17
Serve it with a small bowl of caramel sauce.
