Ginger-scented poached pears on eggy brioche

Method

1. For the ginger caramel sauce, place the ginger in a saucepan with the water, glucose and sugar. Cook until the mixture turns a pale amber colour.

2. Stir in the butter and simmer for 2 minutes.

3. Pass the mixture through a fine sieve and set aside.

4. For the pears, split the vanilla pod in half length-ways, scrape out the seeds and leave both the pod and seeds on one side.

5. Peel the pears, remove the cores and cut into quarters. Place them in a saucepan with the sugar, lemon juice, water and the split vanilla pod. Bring to the boil and simmer for 10-15 minutes, or until the pears are just tender.

6. Remove from the heat and leave the pears in the cooking liquid until completely cooled

7. To make the eggy brioche, place the eggs and cream together in a bowl with the sugar and the seeds from the vanilla pod. Beat until everything is well mixed.

8. Heat the butter in a frying pan over a gentle heat.

9. Dip the brioche slices briefly into the cream mixture and fry for 1-2 minutes on each side, until golden. Preheat the grill until very hot.

10. Dredge the cooled pears with icing sugar and cook under a hot grill until lightly glazed.

11. Arrange the pears on top of the brioche and pour some of the sauce around it. Garnish with mint leaves and serve with mascarpone.