Pâtes aux Poires Brillat-Savarin

Pear Bread

Ingredients

Dough

  • 1 cup milk
  • ¼ pound butter
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1 (- or 0.6-ounce) yeast cake
  • 2 eggs, beaten
  • 4 cups flour

Filling

  • 2 ripe pears
  • Kirsch
  • 2 tablespoons sugar
  • ¼ cup crème fraîche, or sour cream
  • 1 egg yolk
  • Melted butter

Sauce

  • ¼ cup whipping cream
  • 1 egg yolk

Method

  1. Put milk, butter, sugar, and salt into a saucepan. Heat to melt the butter. Remove and cool to lukewarm. Crumble the yeast into the liquids. Stir until dissolved. Add beaten eggs and mix. Pour liquids into flour. Mix and then knead on floured board. Put into floured bowl, sprinkle with flour, cover, and let rise until doubled in bulk.
  2. Put dough onto counter. Make three equal-sized pieces. Do this by pinching the dough into three pieces, which tends to form the dough into balls. Let rest.
  3. Peel, core, and dice 2 pears (or 3, depending upon their size and whether or not you want to make 3 loaves of pear bread) into a small bowl. Sprinkle with Kirsch. Combine sugar, crème, and yolk. Mix well and toss with pears.
  4. Roll, or press, 1 piece of dough into an oblong, making the middle thicker than the edges. Spoon some pear mixture onto center of dough. Pull the dough up around the pears and pinch together to seal.
  5. Butter a 9-by-4-by-3-inch bread pan. Put bread loaf into pan. Make a chimney of foil for the cake: Tear a sheet of foil 6 inches long. Fold cut edges to the middle and then fold in half, making 4 layers. Roll this around handle of a wooden spoon. Coat foil with oil and slide chimney off handle. Then with the handle of the spoon make a hole in the seam of the loaf, in the middle. Insert the foil chimney.
  6. From a second piece of dough tear a piece about the size of a tennis ball. Divide it in half. Roll each piece into a rope about 18 inches long. Twist the two together at one end and pinch the twisted end to one end of the loaf. Twist the two ropes together and cover the seam on top of the loaf. Twist dough around the chimney and proceed to the other end of the loaf. Cover the end seams with small ropes of dough. Brush loaf with melted butter and let rise until doubled.
  7. Make 2 cakes with pears, another with apples, or turn the third piece of dough into dinner rolls. For rolls, flatten the dough into a circle, about ¼ inch thick, coat with melted butter, and cut the circle into 12 pie-shaped pieces. Roll these up, from the wide outside edge to the point. Place point down on a buttered cooky sheet. Coat with melted butter and let rise until doubled in size.
  8. Bake fruit loaves in a 400-degree oven for 5 minutes. Reduce heat to 350 degrees and bake about 25 minutes. Combine sauce ingredients. Remove the foil chimney and insert a small funnel. Pour the sauce into the funnel and tip the loaf of bread from one end to the other so that the sauce can distribute itself. Put back into the oven and bake another 15 minutes. Cool in pan for 10 minutes. Remove loaf and cool on a wire rack. Slice and serve.
  9. Bake rolls in a 375-degree oven for about 20 minutes. Serve, or freeze until needed.

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