Pear Charlotte Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, combine pears, 1/3 cup sugar, salt, and lemon juice and cook over medium-high heat, stirring occasionally, until pears are soft and juicy, about 10 minutes. Increase heat to high and continue cooking until liquid evaporates, about 5 minutes. Remove from heat; let cool to room temperature.
• In a medium bowl, combine butter, remaining tablespoon sugar, and cinnamon; mix until smooth.
• Lay the side of a 5-ounce ramekin on top of the bread, and cut bread into pieces that are 1/2 inch thicker than the height of the ramekin. Turn each piece on its side and slice 3/8 inch thick.
• Butter one side of each piece of brioche with the cinnamon-sugar butter. With a long side of the bread closest to you, cut each slice vertically into 4 equal pieces. Line only the sides of the ramekins with the brioche pieces, buttered side against the ramekins. Bread should fit snugly around ramekins without any gaps.
• Divide pear mixture evenly between each ramekin, pressing down to compact. Using a serrated knife, trim off any bread that extends above the rim of the ramekins.
• Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool 5 minutes, and then invert onto individual plates to unmold. Drizzle custard sauce around each charlotte and top with chantilly cream. Serve warm.

Steps:

• Preheat oven to 375 degrees. Heat 2 tablespoons butter in a large skillet over medium heat; add pears, sugar, lemon juice, and a pinch of salt. Cook over medium heat, stirring frequently, until pears are very soft and most liquid has evaporated, 20 to 25 minutes; remove from heat.
• Melt remaining 4 tablespoons butter; set 1 tablespoon aside. Working with one slice at a time, brush butter onto bread, and arrange, buttered side down, along the sides of a 5-to-6-cup ovenproof bowl, overlapping slightly. Cover bottom with a single slice of bread. Reserve remaining bread to cover fruit.
• Fill lined bowl with pear mixture, mounding in center (fruit will settle during baking). Cover all with remaining bread slices; trim to fit tightly to edges of bowl. Brush with reserved butter, and press in firmly, sealing edges.
• Bake until golden, 20 to 25 minutes. Cool 5 to 10 minutes in pan; turn out onto serving plate. Sift confectioners' sugar over the top. Use two large spoons to divide charlotte into pieces, and serve with lightly whipped cream.

Steps:

• Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.
• Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.
• Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
• Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
• Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.

Steps:

• Peel and core pears and cut into sixths. In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and sauté pears, turning occasionally, until golden, about 10 minutes. Sprinkle 1 tablespoon sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute.
• In a food processor or blender purée pears until smooth and transfer to a bowl. Pear purée may be made 1 day ahead and chilled, covered.
• Preheat oven to 400°F.
• In a small saucepan melt remaining 3 tablespoons butter. Cut 2 bread slices into rounds the same size as bottom of two 1/2-cup charlotte molds, ramekins, or custard cups and cut 2 bread slices into rounds the same size as tops of molds, reserving bread trimmings.
• In a small food processor grind trimmings fine and stir into pear purée.
• Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds. Cut remaining 3 bread slices into 1-inch squares and discard crusts. Brush squares on both sides with some remaining butter and line sides of molds with them, overlapping slightly and pressing gently against side of mold.
• Divide enough pear purée between lined molds to fill them to within 1/8 inch of top. Brush remaining 2 bread rounds on both sides with remaining butter and top molds with them, pressing down gently but firmly to cover filling completely.
• Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes 20 minutes, or until bread is golden brown.
• While charlottes are baking, peel and core 2 persimmons and in food processor purée with lemon juice and additional sugar.
• Divide persimmon purée between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmmon into wedges and arrange around charlottes.

Steps:

• Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish. Put the raisins in a dish and add the rum.
• Melt the remaining softened butter in a large, heavy skillet. Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
• Stir in vanilla, the raisins and rum. Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree. Adjust sweetening to taste. Remove from heat.
• Preheat oven to 425 degrees. Cut eight of the bread slices in half to form rectangles and the rest in half diagonally. Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
• Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly. Trim away any excess and reserve. Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly. Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit. Scatter all trimmings on top.
• Cover the top with foil and bake about 30 minutes. Remove and allow to cool for an hour. Unmold the charlotte. Serve with whipped cream, creme fraiche or custard sauce.