Best 3 Pear Charlotte Recipes

PEAR CHARLOTTE

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.

PEAR & CHOCOLATE CHARLOTTE

Steps:

• 3 hours before, prepare the chocolate mousse melt the chocolte with 4 spoons of water mix the chocolate with the egg yolks separately whip the egg-whites with salt incorporate then to the chocolate mixture leave aside the chocolate mousse 3 hours in the fridge when the mousse is ready, drain the pears and use the syrup to soak the ladyfingers cover the sides of the mold with them. Alternate pears, chocolate mousse and ladyfingers and let it in the fridge 3 hours.

EASY PEAR CHARLOTTE

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.