Triple-Layer Pear Brioche Sandwiches

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

When sautéing pears, choose a large sauté pan—you want as much surface area as possible so the slices are in a single layer. If they are sitting on top of each other in a smaller pan, they will stew and you will end up with pear sauce instead of pear slices. (If you do not have a large sauté pan, cook the pears in batches.) Slice them about ½ inch thick and cook them on a high enough heat so the juices can evaporate. If the juices are still thin and watery when the pears finish cooking, rem