Timbale d'Aremberg (Brioche Timbale of Pears and Apricot Marmalade)

Ingredients

• pâte à brioche (brioche paste)
• pears
• vanilla syrup
• apricot marmalade
• sauce Abricot au marasquin
• butter

Instructions

1. Butter a charlotte mould and line it with a slightly firm brioche paste.
2. Cook the pear quarters in vanilla syrup, keeping them a little firm.
3. Fill the mould with layers of the pears alternating with apricot marmalade.
4. Close the timbale with a sheet of the same paste, sealing it well after lightly moistening the edges.
5. Make a small incision in the middle for the steam to escape.
6. Bake in an oven of good moderate heat for about 40 minutes.
7. Turn the timbale out of the mould onto the serving dish and mask it with sauce Abricot au marasquin.