Ingredients Jump to Instructions ↓

  1. 5 large eggs

  2. 1 cup (250ml) milk

  3. 1 teaspoon vanilla extract

  4. 1/2 teaspoon ground cardamom, plus

  5. 1 heaped

  6. 1/2 teaspoon, extra

  7. 4 thick slices brioche

  8. 15g unsalted butter, plus

  9. 30g extra, plus

  10. 15g extra

  11. 2 ripe but firm corella or beurre bosc pears, halved, cored and cut lengthwise into 3-4mm slices

  12. 1-2 tablespoons pomegranate molasses, mixed with

  13. 1 cup (250ml) water

  14. 3/4 cup (165g) brown sugar

  15. Thick cream, to serve

Instructions Jump to Ingredients ↑

  1. Combine eggs, milk, vanilla and ½ teaspoon cardamom in a bowl and pour into a rectangular baking dish. Add brioche and stand for 10mins, or until egg mixture has been absorbed, turning once.

  2. Meanwhile, melt 15g butter in a large, non-stick frypan over moderately high heat. Add pears and saut for 3mins or until starting to soften, then transfer to a plate. Add 30g extra butter to pan and stir to melt. Stir in pomegranate mixture, sugar and remaining heaped ½ teaspoon cardamom, and simmer until thickened and syrupy, about 4mins. Remove from heat and set aside.

  3. Melt remaining 15g butter in frypan over moderate heat. Add egg-soaked brioche and cook for 6mins or until golden, turning once. Cut diagonally in half, transfer to plates, top with pears and spoon sauce over. Serve with a dollop of cream.

  4. Wine match This more-ish dish deserves a heavenly dessert wine. For something original, try the 2009 Anvers Pink Moscato, $20, with its subtle musk flavours, or the hedonistic 2007 Heggies Reserve 242 Botrytis Riesling, $35.

  5. Loukie's Kitchen (Media 21, $59.95) brings together over a decade's worth of foolproof recipes from H&G food writer Loukie Werle's popular cooking classes, held in her Sydney home. The cookbook is available at selected bookstores and through Loukie's website, , where you'll also find a schedule of classes.


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