Warm Salad of Brioche-Honey Croutons, Saffron-Poached Pear and Rum Sultanas

With Vanilla Mascarpone


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This warm salad makes a lovely autumn desert and, while the components will take a bit of time to get ready, when the time comes to serve it, it’s fairly quick. All the components can be made up to 5 days ahead. If you can’t find any brioche, and you don’t want to make it yourself then try something like Madeira cake or panettone treated the same way. For a rich taste, use a honey like a New Zealand Manuka, Tasmanian Leatherwood or a European lavender. This dish is also great when made with