Spiced Pears with Brioche & Ale

Method

1. 01

   Peel, halve and core the pears and cook in 30g of the butter in a heavy pan for a minute, then add half the sugar and the cinnamon.

2. 02

   Cook gently until the mix starts to caramelise, then add 100ml water and cook gently for a further ten minutes, turning occasionally.

3. 03

   Meanwhile beat the eggs with the rest of the sugar, then mix in the ale and the milk. Soak the slices of brioche in the mix.

4. 04

   Heat the rest of the butter in a large frying pan and, when sizzling, drain the slices of brioche, add to the pan and cook for three minutes on each side over a medium heat until lightly browned.

5. 05

   Place one slice on each plate, top with a pear half and drizzle the pears' cooking liquid over the top.