This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
The Martha Stewart Show, October Fall 2007
- 7 ripe Comice or Bartlett pears (about 3 pounds), peeled, halved, cored, and sliced 3/8 inch thick
- 1/3 cup plus 1 tablespoon granulated sugar
- Pinch of coarse salt
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 teaspoon ground cinnamon
- 1 loaf brioche, challah, or best-quality store-bought white bread, crust removed
- <u>Vanilla Custard Sauce</u>
- <u>Chantilly Cream</u>
- 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.
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