Ingredients
Serves 4-6½ cup brown sugar, firmly packed
125 gr butter, chopped
6 pears, peeled, cored and roughly chopped
24 white bread slices (or use brioche for a special occasion), crusts removed and flattened slightly with a rolling pin
50gr butter, extra, melted
Double cream or ice-cream to serve
Method
Heat the sugar and butter in a large fry pan over low heat until they are melted and well combined. Add a little water if necessary to dissolve the sugar. Add the chopped pears and cook until just tender (5-10 minutes)
Cut eight rounds of bread to fit the base of a 200ml dariole tin (use muffin tins if you don’t have/can’t get dariole tins). Butter both sides of the bread with the extra melted butter and push firmly into the bases. Cut each remaining flattened slice of bread into three even strips, butter both sides again and line the sides of the tin, overlapping the edges and allowing the strips to hang over the top of the tins. Fill the tins with the caramelised pear mixture and fold in the tops of the bread to enclose the filling.
Place on an oven tray, cover with buttered foil and bake for 30 minutes. Remove foil and bake uncovered for a further 10 minutes or until crisp and golden on top.
Serve warm in the tins or unmould and serve on a plate with cream or ice-cream. You could also make a caramel sauce to pour over if you like (400ml cream, 200g brown sugar, bring to boil and simmer for 5 minutes).