Peach Cherry Lambic Charlotte Recipes

SPRING FRUIT CHARLOTTE

Steps:

• Preheat oven to 400°F.
• Zest lemon and set aside.
• Juice lemon and measure out 1 tablespoons.
• In a bowl, combine peaches, blueberries, pie filling, lemon juice, and cinnamon.
• Mix gently.
• Reserve 1 cup of fruit mixture and pour remainder into an 8 x 12 inch oval baking dish, mounding slightly in center.
• In a 1 quart bowl, blend pudding mix, milk, cinnamon, vanilla and egg with a whisk.
• Cut crusts off bread with a serrated knife.
• Dip each bread slice quickly into egg mixture on each side to coat lightly.
• Arrange slices in overlapping circular pattern around edges of dish, on top of fruit, leaving center open.
• Pour any remaining egg mixture over bread.
• Spoon reserved fruit mixture into center opening.
• Bake 23 to 30 minutes, or until edges of bread are a deep golden brown.
• Remove from oven and let stand 10 minutes.
• Sprinkle with powdered sugar (use a shaker or put in a sieve and shake it over).
• Sprinkle lemon zest over top.
• Serve warm with ice cream or whipped cream, if desired.
• NOTE: Three large fresh peaches (1 1/4 lbs.), pitted and cut into 1-inch pieces can be substituted for canned peaches.

CHERRY PEACH PANTRY GALETTE

Steps:

• Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
• Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.

PEACH CHARLOTTE

Steps:

• Filling:.
• In saucepan, stir sugar and cornstarch. Gradually whisk in milk. Heat over medium-high heat, slowly stirring, until mixture comes to boiling, 3 minutes; boil until very thick, 1 minute.
• In bowl, lightly beat yolks. Stir 1/3 cup of hot milk mixture into yolks. Stir yolk mixture into milk mixture in pan; cook over medium-low heat, stirring, until instant-read thermometer registers 160, about 4 minutes.
• Scrape into bowl. Stir in almond extract. Place plastic wrap directly on surface; let cool. Refrigerate until very thick, 45 minute.
• Charlotte:.
• Line bottom of 9in springform pan with foil. Coat foil and sides of pan with cooking spray. Stand landyfinger halves upright around side of pan. Line bottom with halves, tearing into pieces to fit.
• Thinly slice 2 peach halves for garnish and reserve. Place remaining halves, cut side down, in bottom of pan on top of fingers. Spoon filling over peaches.
• Pour schnapps into small saucepan. Sprinkle gelatin over top. Let stand 5 minutes to soften. Gently heat over low heat until gelatin dissolves completely. Let cool.
• In large bowl, beat the cream until foamy. Gradually beat in sugar until very soft peaks form. Beat in vanilla and gelatin mixture and continue to beat until stiff peaks form.
• Spoon whipped cream over filling in pan. Arange reserved peach slices around edge. Cover and refrigerate for 4 hours or overnight.

PEACH-CHERRY LAMBIC CHARLOTTE

Steps:

• Preheat oven to 350°F. Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, 12-15 minutes. Let cool.
• Meanwhile, butter ramekins and sprinkle with sugar. Butter 1 side of bread slices with remaining 1/4 cup butter; cut into 2x1" strips. Line bottom and sides of ramekins with bread strips, buttered side against ramekins, cutting to fit and filling in gaps with scraps.
• Toss peaches, cornstarch, lemon zest, lemon juice, salt, and remaining 2 tablespoons sugar and 1 tablespoon honey in a medium bowl. Fold in cherry mixture. Divide fruit mixture among ramekins, pressing in gently. Cover with remaining bread, buttered side up, cutting to fit and filling in gaps with scraps. Sprinkle lightly with sugar.
• Place ramekins on a rimmed baking sheet and bake until juices are bubbling and bread is golden brown, 30-40 minutes. Let cool 10 minutes. Turn out charlottes and serve with whipped cream.