{"id":4106,"date":"2013-12-05T17:55:26","date_gmt":"2013-12-05T16:55:26","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4106"},"modified":"2013-12-05T18:18:54","modified_gmt":"2013-12-05T17:18:54","slug":"pear-and-chestnut-jam-with-brioche","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4106","title":{"rendered":"pear and chestnut jam with brioche \/\/ birnen und maronenmarmelade mit brioche"},"content":{"rendered":"

\"pear<\/a><\/p>\n

this jam is excellent! if you like the pleasant silken taste of creme de marron or marron glac\u00e8, this jam will be yours. initially i thought i prepare the pear and chestnut jam\u00a0to fill cakes or tartes, but it was so good, that we ate the first of six glasses on the first weekend with some fresh brioche for breakfast.<\/p>\n

since then i carefully\u00a0watch over the other five glasses thinking what I should do with them. eating – baking a cake – eating – baking \u00a0a cake – for now: hide them.<\/p>\n

i found the recipe at one of my favorite inspiring sources, valentinas kochbuch<\/a><\/em>. the reviewer of the recipe recommended to stop cooking the jam earlier and enjoy as a compote. but i really encourage everybody to try the jam option. what has been last years sloes jelly is the pear and chestnut jam this year: my favorite jam!<\/p>\n

the brioche recipe is from franz\u00f6sischkochen<\/a><\/em>, because i really trust in french cuisine when it comes to baked goodies. i know there are many good brioche recipes out there, so this is my suggestion.<\/p>\n

both recipes are adapted a bit to my style of cooking and baking.<\/p>\n

pear and chestnut jam:<\/p>\n

1 kg pears
\n500 g apples
\njuice of 3 and zest of 2 lemons
\n1 vanilla pod
\n1 kg jam sugar
\n200 g cooked chestnut<\/p>\n

peel and core the pears and the apples and cut both in small pieces. give them together with the juice of two lemons, 240 ml water, the vanilla seeds and one half of the vanilla pod in large pan. bring to a boil and reduce heat to simmer everything until tender for about 5 minutes.<\/p>\n

add 750 g of the jam sugar and cook and stir until the sugar has completely dissolved. cover and let it rest over night.<\/p>\n

give the chestnut together with 120 ml of water to the pan. add remaining sugar and lemon juice, lemon zest and the second half of the vanilla pod. bring to a boil and simmer for 15 minutes. cover and let it rest over night as well.<\/p>\n

the next day, mix both, chestnut and pears. bring to a boil and cook until you reach the perfect jam texture. at this point of the recipe i blended the jam a bit as i did not want it to be too chunky. fill in jam jars and close carefully.<\/p>\n

brioche:<\/p>\n

1 egg
\n500 g flour
\n1 package dry yeast
\n60 g butter
\n100 g sugar
\n125 ml cream
\n150 ml milk
\n1 pinch of salt<\/p>\n

combine flour and dry yeast, egg, sugar and salt. warm up milk and cream, add to the flour-egg-sugar mixture and knead until well combined. cut the butter in small pieces and add while stirring little by little.<\/p>\n

allow the yeast dough to proof for about 1 hour. form the dough as you like as a plaited loaf, in a loaf pan or brioche pan. let it proof for another 30 minutes.<\/p>\n

preheat the oven to 200\u00b0 C. reduce heat to 180\u00b0 C and bake the brioche for 20 minutes.<\/p>\n

what i did not do, but the original recipe highlights, is to give a baking tray filled with water in the oven to get an extra fluffy brioche. i will try this next time.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

birnen- und maronenmarmelade:<\/p>\n

1 kg birnen
\n500 g \u00e4pfel
\nsaft von 3 und zesten von 2 zitronen
\n1 vanilleschote
\n1 kg gelierzucker
\n200 g gekochte maronen<\/p>\n

birnen und \u00e4pfel sch\u00e4len und kerngeh\u00e4use entfernen. beides in kleine st\u00fccke schneiden. mit dem saft von zwei zitronen, 240 ml wasser, mark der vanilleschote und eine halbe schale in einen gro\u00dfen topf geben. aufkochen und dann die hitze reduzieren und k\u00f6cheln lassen bis alles weich ist, etwa f\u00fcnf minuten.<\/p>\n

750 g gelierzucker dazu geben und unter r\u00fchren k\u00f6cheln, bis sich der zucker aufgel\u00f6st hat. abdecken und \u00fcber nacht stehen lassen.<\/p>\n

die maronen mit 120 ml wasser in einen weiteren topf geben. verbleibenden gelierzucker und zitronensaft sowie die zweite h\u00e4lfte der vanilleschote dazu geben. aufkochen und 15 minuten k\u00f6cheln lassen. ebenfalls abdecken und \u00fcber nacht stehen lassen.<\/p>\n

am n\u00e4chsten tag birnen und maronen mischen, aufkochen und k\u00f6cheln lassen bis die marmelade die perfekte textur hat. an dem punkt des rezepts habe ich die marmelade etwas p\u00fcriert, da ich keine st\u00fccke in der marmelade haben wollte. in gl\u00e4ser f\u00fcllen und gut verschlie\u00dfen.<\/p>\n

brioche:<\/p>\n

1 ei
\n500 g mehl
\n1 packung trockenhefe
\n60 g butter
\n100 g zucker
\n125 ml schlagsahne (-obers)
\n150 ml milch
\n1 prise salz<\/p>\n

mehl und trockenhefe mischen. eier, zucker und salz dazu geben. milch und schlagsahne aufw\u00e4rmen, zur mehl-eier-zucker mischung geben und zu einem teig verkneten. die butter in kleine st\u00fccke schneiden und portionsweise mit dem teig verkneten.<\/p>\n

den hefeteig mindestens eine stunde an einem warmen ort gehen lassen.den teig zu einem zopf flechten in eine kastenform oder in brioche-f\u00f6rmchen f\u00fcllen und noch mal 30 minuten gehen lassen.<\/p>\n

den ofen auf 200\u00b0 C vorheizen. die hitze auf 180\u00b0C reduzieren und das brioche 20 minuten backen.<\/p>\n

ich habe leider vergessen ein backblech gef\u00fcllt mit wasser w\u00e4hrend des backend mit den ofen zu stellen, wie das originalrezept empfiehlt. dadurch soll das brioche extra fluffig werden. ich werde es das n\u00e4chste mal probieren.<\/p>\n

viel vergn\u00fcgen!<\/p>\n","protected":false},"excerpt":{"rendered":"

this jam is excellent! if you like the pleasant silken taste of creme de marron or marron glac\u00e8, this jam will be yours. initially i thought i prepare the pear and chestnut jam\u00a0to fill cakes or tartes, but it was … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[71,99,109],"class_list":["post-4106","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-jam","tag-pears","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4106"}],"version-history":[{"count":21,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4106\/revisions"}],"predecessor-version":[{"id":4154,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4106\/revisions\/4154"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4106"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}