Food & Cooking Recipes Dessert & Treats Recipes Individual Pear Charlottes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 6 These little cakes are buttery and fruit-filled. Ingredients 14 Anjou, Bosc, or other firm pears, peeled, cored, and sliced into ½-inch-thick wedges ⅔ cup plus 2 tablespoons sugar 1 cup (2 sticks) unsalted butter 2 teaspoons ground cinnamon 20 best-quality slices white bread Vanilla Bean Creme Anglaise Blackberry Compote Directions Place an 11-inch, high-sided skillet or saute pan over high heat. Add half the pears and 1/3 cup sugar. Cook, stirring occasionally, until pears are soft and just beginning to turn golden, 12 to 20 minutes (cooking time will vary depending on the type of pears and their ripeness). Remove skillet from heat, and transfer pears to a large bowl to cool. Repeat process with the remaining pears and 1/3 cup sugar. Preheat the oven to 350 degrees. Melt butter in a small saucepan set over medium heat, stirring occasionally. Whisk in cinnamon and remaining 2 tablespoons sugar, and set aside. Cut the crusts from the bread. Cut each slice into three 1-by-2 1/4-inch strips. Discard the scraps, or save for making breadcrumbs. Generously brush one side of the bread strips with the butter mixture. Leaving the bottom open, line the sides of the jumbo muffin-tin cups with overlapping pieces of bread, with the buttered side facing out, against the tin, pressing as you go. Pack about 1 cup pear mixture into each muffin tin, making sure the pears are flush with the top of the tin and the bread slices. Place the tins in the oven, and bake until the bread is golden brown on the outside, about 20 minutes. Transfer the muffin tins to a wire rack to cool for 10 minutes. Unmold the charlottes by inverting onto a baking sheet or cutting board. Serve immediately with vanilla bean creme anglaise and blackberry compote. Cook's Notes Jumbo muffin tins are available at baking and kitchen-supply stores. Rate it Print