Poached Pear with Eggy Bread

For a delicious dessert try Nigel Smith's recipe combining nursery-style egg bread with poached pears and raspberry sauce
Poached Pear with Eggy Bread
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 600 ml water
  • 1/2 cinnamon stick
  • 1 star anise
  • 1 vanilla pod
  • 300 g sugar
  • juice of 1 lemons
  • 1 pear, peeled and cored
  • 2 tbsp vegetable oil
  • 2 slices of brioche
  • 2 eggs, beaten
  • 50 ml raspberry coulis
  • 2 sprigs of mint


1. In a saucepan, heat together the water, cinnamon stick, star anise, vanilla pod, sugar and lemon juice, stirring until the sugar has dissolved. Bring to a rolling boil.

2. Add the pear to the syrup and simmer gently until tender. Remove the pear with a slotted spoon, straining and reserving the syrup, and slice the pear in half.

3. Heat the oil in a frying pan.

4. Coat the brioche slices in the beaten egg. Lightly fry the brioche slices until golden brown.

5. Remove the fried brioche slice and drain on kitchen paper.

6. Place the brioche slices on a serving plate. Top each slice with a poached pear half.

7. Take a ladleful of stock syrup and add the raspberry coulis to it.

8. Pour the raspberry mixture over the pear halves, garnish with mint and serve.

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