Almond Poached Pear Brioche Cake
Buttery brioche topped with wine spice poached pears and the most decadent red wine caramel sauce!
Yield: 10 servings
For the brioche:
  • 2¼ cups bread flour
  • ¼ cup granulated sugar
  • 1 package (2¼ tsp, ¼oz, 7g) Platinum Yeast
  • 1½ tsp salt
  • 9 Tbsp cold unsalted butter, cubed
  • 3 eggs
  • ¼ cup milk
For the red wine caramel:
  • 2 cups Cabernet Sauvignon or Merlot
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • Dash of cloves
For the topping:
  • 3 ripe red anjou pears, peeled, cored and sliced into 8 slices each
  • ¼ cup sliced almonds
  1. In a large bowl, whisk together flour, sugar, yeast and salt. Add dry ingredients and
  2. butter to a food processor. Pulse until dough becomes sandy with pea-size pieces of
  3. butter. Add eggs, one at a time, pulsing to incorporate after each addition. Add milk with
  4. last egg and pulse until dough forms and everything is evenly combined.
  5. Prepare a 10-inch spring-form pan by lightly spraying with a baking spray containing
  6. flour. Place a parchment circle on the bottom of the prepared pan. Scrape dough into
  7. prepared pan. Spray hands with baking spray as dough will be very sticky. Gently press
  8. into the bottom. Cover with plastic wrap and allow it to rise at warm room temperature
  9. for 2 hours until puffy but no necessarily doubled in size.
  10. While dough rises, whisk together wine, sugar, cinnamon and cloves in a medium sauce
  11. pan. Place pan over medium-high heat and bring to a boil, whisking until sugar has
  12. dissolved. Add pears, reduce to a simmer and cook until pears just until fork tender, 6-8
  13. minutes. Remove pears with a slotted spoon. Set aside to cool.
  14. Return wine mixture to a low boil and reduce until very thick and syrupy. Remove from
  15. heat and set aside for serving.
  16. Preheat oven to 375°F. Top risen brioche with cooled poached pears and sprinkle
  17. edge with sliced almonds.
  18. Bake in preheated oven 45-55 minutes until dark, golden brown. Remove from oven.
  19. Remove sides from pan and cool on a wire rack. Slice into wedges and serve drizzled
  20. with red wine caramel.
  21. Recipe by Kate Donahue
Recipe by Red Star Yeast at