baked pears∙homemade cinnamon butter on brioche toast

baked pears∙homemade cinnamon butter on brioche toast

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instructions

peel the pears and cut them in half. chop the pistachios into small pieces. take a small pan and add a tablespoon of butter. add the pears with 1 teaspoon of agave syrup to each pear. sauté them until they’re golden brown.

make the cinnamon butter by mixing together 85 g of unsalted butter, 3 tablespoons of powdered sugar, ¾ teaspoon of cinnamon, and ½ teaspoon of salt. cut 4 thick slices of brioche and toast it. cool down the toasts, otherwise you’re butter will melt to soon.

put 4-5 tablespoons of Alpro soya coconut yogurt on a plate and spread out. spread a thick layer of cinnamon butter on each toast and put them in the yogurt. add half a pear to each toast and pour the remaining juice over them.

serve with raw pistachios as a delicious sweet breakfast, lunch or dessert!

time 15 minutes

equipment

toaster

ingredients for 2 servings

2 juicy Conference pears

½ brioche bread

4 tablespoons Alpro soya coconut yogurt

85 g unsalted butter (room temperature)

3 tablespoons of powdered sugar

¾ teaspoon of cinnamon

½ teaspoon of salt

butter

agave syrup

a handful of pistachios

 

 

 

 

 

 

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dark table setting ∙ bright sunlight in the home studio

dark table setting ∙ bright sunlight in the home studio

BEET PANCAKES

BEET PANCAKES