baked pears∙homemade cinnamon butter on brioche toast
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
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
a handful of pistachios