Individual Pear Charlottes Recipes

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PEAR CHARLOTTE



Pear Charlotte image

We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

7 ripe pears, such as Comice or Bartlett, peeled, cored, and sliced 1/4-inch thick
2/3 cup plus 1 tablespoon sugar
Pinch salt
1 tablespoon pear liqueur
1 1/2 tablespoons freshly squeezed lemon juice
4 ounces (1 stick) sweet butter
1 (9 1/2 by 5 1/2 by 2-inch) loaf brioche, sliced 3/16-inch thick, crusts removed
1 teaspoon ground cinnamon
1 recipe Vanilla Custard Sauce, recipe follows
Creme fraiche
10 large egg yolks
3 tablespoons sugar
Pinch salt
3 1/4 cups milk
1 teaspoon vanilla extract, or a 1-inch piece vanilla bean

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
  • Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
  • Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
  • Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
  • Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
  • Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
  • Top each with a dollop of creme fraiche.
  • Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
  • creamy. Set aside.
  • Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
  • Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.

PEAR CHARLOTTES WITH CHAMOMILE CRèME ANGLAISE



Pear Charlottes with Chamomile Crème Anglaise image

Provided by Francois Payard

Yield Makes 8

Number Of Ingredients 13

1/2 cup water
1/4 cup sugar
3/4 cup golden raisins
1/4 cup dark rum
3 tablespoons honey
1 3/4 pounds firm but ripe Bartlett pears (about 4 medium), peeled, cored, cut into 1/2-inch cubes
2 16-ounce brioche or egg bread loaves, crusts trimmed, bread cut into 1/3-inch-thick slices
1 1/3 cups heavy whipping cream
6 tablespoons sugar
3 large eggs
2 tablespoons dark rum
2 teaspoons vanilla extract
Chamomile Crème Anglaise

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.

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