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

With Vanilla Mascarpone

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Preparation info

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By Peter Gordon

Published 2005

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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 quince instead of pear – although these would need cooking almost twice as long as pears.


  • 150 g brioche, in any shape or form
  • 4 tablespoons aromatic honey
  • 15 g unsalted butter
  • 80 g sultanas
  • 3 tablespoons dark rum
  • 6 small or 4 large pears
  • 600 ml pear or apple juice
  • generous pinch of saffron
  • 4 star anise or 4 cloves, or a mixture of the two
  • ¼ vanilla pod
  • 1 tablespoon unrefined caster sugar
  • 100 g mascarpone
  • 125 ml (double) cream


You need to prepare the croutons and raisins at least 6 hours ahead. Preheat the oven to 160°C, gas 3, and line a baking tray with non-stick baking parchment. Slice the brioche into pieces about 1 cm thick and arrange side by side on the tray. Heat half the honey with the butter and, when it begins to bubble, drizzle it over the brioche. Bake in the middle of the oven until the brioche crisps up and becomes golden, around 20–25 minutes, turning over halfway. If some pieces colour quicker than others, remove and place on a cake rack to cool. Once cool, break into chunks and store in an airtight container.

While the brioche is in the oven, pour a cup of boiling water over the sultanas and leave them to plump up for 20 minutes. Then drain off the water, put the sultanas in a small bowl, pour the rum over them and cover. Ideally, leave them for at least 6 hours to absorb the rum, stirring twice.

Peel the pears, halve or quarter and remove the cores. Place the pieces in a pot just large enough to hold them, pour over the pear or apple juice and the remaining honey, add the saffron and star anise and/or cloves, and bring to the boil. You want the liquid to cover the pears; if there isn’t enough, add some boiling water. Place a cartouche or appropriate plate or saucer on top to hold them under the surface and cook at a rapid simmer until you can easily insert a knife through the pears, 20–30 minutes.

Take the cartouche, plate or saucer off the pears, turn the heat up to moderate and cook to reduce the liquid by half, taking care that the pears don’t stick to the pan. (If you aren’t using them immediately, leave them to cool before storing in the fridge.)

Split the vanilla pod in half lengthways and scrape the seeds into a bowl. Add the sugar and grind together briefly with the back of a spoon (don’t discard the pod – it can be used for other recipes). Mix in the mascarpone, then add the cream and whisk until forming medium-firm peaks. Store in the fridge.

To Serve

Place the pears and syrup in a pan, gently bring to a simmer and cook for 2 minutes. Take off the heat and mix in the sultanas and their juices. Divide the pears and half the sultanas between 4 bowls and scatter the brioche over the top. Dollop on the mascarpone and the remaining sultanas, and pour on all the juice from the pan.