Pears With Caramel Sauce

1. 1

   Pour the white wine into a medium-sized saucepan and add the lemon juice, sugar and 1 2/3 cups water. Scrape the seeds from the vanilla pod and add to the pan along with the pod itself. Bring to a boil, then add the pears and simmer for about 20 mins until just tender. Remove the pan from the heat and leave the pears to cool in the liquid.

2. 2

   To make the caramel sauce: Place the soft toffees and cream in a pan and and heat gently, stirring until the toffees have melted. Simmer for 10 mins, stirring occasionally. Set aside to cool, stirring occasionally.

3. 3

   Sprinkle the brioche slices with powdered sugar and grill under a medium preheated broiler until just golden. Leave to cool. Remove the pears from the cooking liquid and serve with the caramel sauce and brioche slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.