Ingredients

• 4 large free-range eggs
• 4 tbsp maple syrup
• ½ vanilla pod
• cut in half lengthways and seeds scraped out
• pinch of salt
• 100g/3½oz demerara sugar
• plus 1 tbsp for the caramelised pears
• 50g/1¾oz pecan nuts
• 60g/2¼oz unsalted butter
• 4 slices brioche
• 3 conference pears
• peeled
• cored and cut into thick slices
• 75g/2½oz stem ginger in syrup
• finely chopped
• 100ml/3½fl oz syrup
• reserved from the stem ginger
• 4 tbsp crème fraîche
• 1 unwaxed lemon
• zest and a little juice
• icing sugar
• for dusting

Directions

• Whisk the eggs
• maple syrup
• vanilla seeds and a pinch of salt together in a large bowl.
• For the caramelised pecans
• heat the sugar in a small pan until it turns a deep caramel colour (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.). Add the nuts and stir well to coat. Pour the mixture onto a baking tray lined with non-stick baking paper. Leave to cool and harden for a few minutes
• then chop into pieces.
• Melt 50g/1¾oz butter in a large non-stick frying pan. Dip the brioche slices into the egg mixture then pan fry in the butter for 2-3 minutes on each side
• or until golden brown.
• Heat the remaining butter in a non-stick pan and add the sliced pear
• reserving four slices for a garnish. Add a tablespoon of sugar to the pan and cook for 2-3 minutes. Then add the chopped ginger and syrup. Cook for a further 1-2 minutes until the liquid has reduced and the pears have caramelised.
• Arrange the toasted brioche on four plates
• top with the caramelised pears and fresh pear slices
• crème fraiche and a squeeze of lemon and zest. Scatter with chopped pecans and dust with icing sugar.