Ingredients

• 1 tablespoon unsalted butter
• 3 medium ripe Bosc pears, peeled, cored, and thinly sliced
• 3 tablespoons sugar
• 6 large eggs
• 1 1/2 cups milk
• 1/3 cup fresh orange juice
• 1/4 cup pear liqueur (recommended: Poire William)
• 2 tablespoons fresh lemon juice
• Pinch salt
• 1 orange, zested
• 1 lemon, zested
• 1/2 loaf brioche or French baquette
• Vegetable oil, for frying
• Maple syrup, optional
• Confectioners' sugar, optional
• Sauteed Pear Topping, for serving, optional, recipe follows
• 3 medium ripe Bosc pears, peeled, cored and thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon sugar

Instructions

1. In a large skillet, melt butter over medium-high heat. Add pears and 1 tablespoon sugar, and cook until pears are tender and caramelized, about 10 minutes. Remove from skillet, and set aside. In a wide deep dish, combine eggs, milk, orange juice, pear liqueur, lemon juice, remaining 2 tablespoons sugar, salt, and zests. Beat with a fork until well blended. Slice brioche into 1/4-inch thick slices. Dip slices into egg mixture until thoroughly moistened. (Be careful not to over-soak.) Remove to a plate. Cover half of the slices of soaked bread with sauteed pears; top with remaining slices of soaked bread to form sandwiches. Coat the bottom of a large skillet with about 1/8-inch of vegetable oil. Place over medium-high heat until oil bubbles when a drop of water is added. Using a spatula, transfer pear sandwiches to oil, and cook until deep golden brown on 1 side. Flip, and continue cooking until deep golden brown and slightly puffy throughout. Remove and drain on paper towels. Serve hot with maple syrup or confectioners' sugar. Serve with pear topping, if desired.
2. In a large skillet, melt butter over medium-high heat. Add pears and sugar, and cook until pears are tender and caramelized, about 10 minutes. Remove from skillet, and set aside.