PEAR CHARLOTTE
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
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.
INDIVIDUAL PEAR CHARLOTTES
These little cakes are buttery and fruit-filled.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- 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.
PEAR CHARLOTTES WITH CHAMOMILE CRèME ANGLAISE
Provided by Francois Payard
Yield Makes 8
Number Of Ingredients 13
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.
PEAR CHARLOTTE
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
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.
CARAMELIZED PEAR CHARLOTTES WITH PERSIMMON
When selecting persimmons for the following recipe, be sure to get the acorn-shaped Hachiya variety and not the flatter, wider type called Fuyu. Look for very ripe specimens, which should feel quite soft and have glossy, translucent skin.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Peel and core pears and cut into sixths. In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and sauté pears, turning occasionally, until golden, about 10 minutes. Sprinkle 1 tablespoon sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute.
- In a food processor or blender purée pears until smooth and transfer to a bowl. Pear purée may be made 1 day ahead and chilled, covered.
- Preheat oven to 400°F.
- In a small saucepan melt remaining 3 tablespoons butter. Cut 2 bread slices into rounds the same size as bottom of two 1/2-cup charlotte molds, ramekins, or custard cups and cut 2 bread slices into rounds the same size as tops of molds, reserving bread trimmings.
- In a small food processor grind trimmings fine and stir into pear purée.
- Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds. Cut remaining 3 bread slices into 1-inch squares and discard crusts. Brush squares on both sides with some remaining butter and line sides of molds with them, overlapping slightly and pressing gently against side of mold.
- Divide enough pear purée between lined molds to fill them to within 1/8 inch of top. Brush remaining 2 bread rounds on both sides with remaining butter and top molds with them, pressing down gently but firmly to cover filling completely.
- Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
- Bake charlottes 20 minutes, or until bread is golden brown.
- While charlottes are baking, peel and core 2 persimmons and in food processor purée with lemon juice and additional sugar.
- Divide persimmon purée between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmmon into wedges and arrange around charlottes.
PEAR AND RAISIN CHARLOTTE
Provided by Florence Fabricant
Categories dessert, side dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish. Put the raisins in a dish and add the rum.
- Melt the remaining softened butter in a large, heavy skillet. Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
- Stir in vanilla, the raisins and rum. Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree. Adjust sweetening to taste. Remove from heat.
- Preheat oven to 425 degrees. Cut eight of the bread slices in half to form rectangles and the rest in half diagonally. Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
- Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly. Trim away any excess and reserve. Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly. Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit. Scatter all trimmings on top.
- Cover the top with foil and bake about 30 minutes. Remove and allow to cool for an hour. Unmold the charlotte. Serve with whipped cream, creme fraiche or custard sauce.
More about "individual pear charlottes recipes"
INDIVIDUAL PEAR-GINGER CHARLOTTE - ZUPAN'S MARKETS
Preparation. 1. To make the filling: Peel, core, and dice the pears into ¼” pieces (will yield about 6½ C). Using a vegetable peeler, peel the zest off half the …
From zupans.com
Estimated Reading Time 2 mins
From zupans.com
Estimated Reading Time 2 mins
INDIVIDUAL APPLE CHARLOTTES - RECIPE - FINECOOKING
Slice the vanilla bean in half lengthwise and scrape out the seeds with the back of a paring knife. In a large bowl, toss the apples, lemon zest, vanilla bean seeds and spent pod, raisins, and golden raisins. In a 12-inch skillet or 5-quart Dutch …
From finecooking.com
From finecooking.com
INDIVIDUAL RASPBERRY MOUSSE CHARLOTTES - THE KITCHEN …
2015-04-07 1 recipe Raspberry Mousse(simply sub the strawberries for raspberries) 1 recipe ladyfingers, piped into about 2½" fingers, close together. Pipe out 4, 3" round circles as well, then bake as directed. 1 C. Mascarpone …
From thekitchenmccabe.com
From thekitchenmccabe.com
CARAMEL CHARLOTTE WITH PEARS - BAKING LIKE A CHEF
2018-09-25 Add pear cubes and half a vanilla bean, cut in half lengthwise. Caramelize pears for about 5 minutes. To make the caramel bavarian cream, soak the gelatin sheets in cold water. Place 90 g of caster sugar in a …
From bakinglikeachef.com
From bakinglikeachef.com
PEAR CHARLOTTE | RECIPES | DELIA ONLINE
First of all, wash and dry the lemons. Then, using a potato peeler, peel off 3 strips of zest from one and set aside. Squeeze the lemons and pour the juice into a bowl.
From deliaonline.com
From deliaonline.com
RECIPE: PEAR CHARLOTTE | CBC LIFE
2019-03-11 Slice remaining pears in thin slices. Set aside in fridge. Meanwhile, preheat oven to 400°F and prepare the pans. To prepare the pans, line 2 (¾ size) sheet pans with parchment paper. Cut 2 ...
From cbc.ca
From cbc.ca
PEAR CHARLOTTE WITH BLACKBERRY COULIS RECIPE | DELICIOUS.
For the coulis, mix the 200g icing sugar with 200ml water in a pan on a medium heat. Simmer for 5 minutes, add the berries and simmer for 5 minutes more. Cool; chill overnight. To serve, invert the bowl to turn out the charlotte. If it doesn’t …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
CHOCOLATE PEAR CHARLOTTE: EASY RECIPE FROM ONE DAY A RECIPE
Mix in a bowl a little water, pear liqueur and sugar. Soak the boudoirs of this mixture and line the walls of a charlotte mold with boudoirs. Pour the chocolate-pear mousse and cover with a few …
From onedayarecipe.com
From onedayarecipe.com
HOW TO MAKE A PEAR CHARLOTTE CAKE RECIPE - YOUTUBE
Learn to make a pear charlotte cake recipe. The elegance of this Pear Charlotte mousse cake lies in its simplicity and its taste. This classic French pastry ...
From youtube.com
From youtube.com
PEAR CHARLOTTE RECIPE | GOOD FOOD
To assemble, lightly grease a 2 litre (70 fl oz/8 cup) charlotte mould. Working with one biscuit at a time, dip in the brandy syrup and place around the side of the mould (sugar-side out) (pic 1). …
From goodfood.com.au
From goodfood.com.au
CHARLOTTES - MEILLEUR DU CHEF
Method. Before starting this Chocolate Charlotte recipe, make sure you have organised all the necessary ingredients. In a casserole, pour the sugar and a little water (5 or 10 cl). Bring to a …
From meilleurduchef.com
From meilleurduchef.com
PEAR CHARLOTTE | CUISINE TECHNIQUES - GREAT CHEFS
To prepare the raisins: Put the raisins and water in a small saucepan and bring to a boil. Boil for 3 minutes. Strain and put the raisins in a small bowl. Add the pear liqueur and let soak at least …
From greatchefs.com
From greatchefs.com
PEAR CHARLOTTE - ONLINE CULINARY SCHOOL (OCS)
Instructions. Prepare the Charlotte mold: Line the inside of the mold with plastic wrap and reserve. Make the Charlotte: Place the yolks and sugar into a bowl and whisk well until the …
From onlineculinaryschool.net
From onlineculinaryschool.net
PEAR AND CHOCOLATE CHARLOTTES – THE BEST FREE COOKING RECIPES
Kayaku Gohan Rice With Vegetables Japanese cooking recipe | Japanese . Ingredients 1 1/2 cups short-grain rice 1/2 cup ground beef or ground pork or ground turkey or ground chicken …
From cookingrecipedb.com
From cookingrecipedb.com
RECIPE: PEAR CHARLOTTE | CBC LIFE | RECIPE | DESSERTS, BAKING ...
Sep 9, 2019 - This unwieldy dessert made with Bavarian cream, ladyfingers and poached pears was the final test for bakers.
From pinterest.ca
From pinterest.ca
CHOCOLATE AND PEAR CHARLOTTE - THE BLOODY FROG
2013-10-06 1 can of pear (80g) 50g sugar; 4 eggs; 200g milk or dark chocolate; 30g butter; a pinch of salt; Pour the pear syrup from the can into a small recipient and soak the sponge …
From thebloodyfrog.com
From thebloodyfrog.com
PEAR CHARLOTTE CAKE RECIPE - HOW TO MAKE PEAR CHARLOTTE
2015-11-18 In a medium saucepan, bring to a boil the cinnamon sticks, star anise, lemon juice and zest, maple syrup, honey, sugar, and water. Reduce the heat and simmer for …
From elledecor.com
From elledecor.com
INDIVIDUAL PEAR CHARLOTTES | COMPOTE RECIPE, BLACKBERRY COMPOTE …
PEAR CHARLOTTE - COOKING MAMA WIKI
Pear Charlotte is a recipe first introduced in Cooking Mama: Sweet Shop. An elegant cake made by layering pears on top of a creamy filling. The edges of the cake are outlined with …
From cookingmama.fandom.com
From cookingmama.fandom.com
CHOCOLATE & PEAR CHARLOTTE - LA CLASSE DE CUISINE
100 ml (3 1/2 oz) cold pear juice. 2 fresh pears, peeled and thinly sliced; Lightly butter a charlotte tin and have a circle of parchment paper put on the bottom and around your tin. Pour the pear …
From laclassedecuisine.com
From laclassedecuisine.com
INDIVIDUAL PEAR CHARLOTTES - MEALPLANNERPRO.COM
14 Anjou, Bosc, or other firm pears, peeled, cored, and sliced into 1/2-inch-thick wedges; 2/3 cup plus 2 tablespoons sugar; 1 cup (2 sticks) unsalted butter
From mealplannerpro.com
From mealplannerpro.com
PEAR CHARLOTTE WITH GRILLED ALMONDS - RECIPE PETITCHEF
For the charlotte : 250 gr ladyfingers; 300 gr pears; 20 cl cream; 150 gr mascarpone; 50 gr icing sugar; 1 vanilla bean (or 1 tsp vanilla extract) 75 gr flaked almonds; water; To decorate : 3 …
From en.petitchef.com
From en.petitchef.com
BEST YUMMY RECIPES: PEAR CHARLOTTE RECIPE
5. 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. 6. Bake the charlottes for 15 to 20 minutes, until the …
From best-yummy-recipes.blogspot.com
From best-yummy-recipes.blogspot.com
INDIVIDUAL PEAR GALETTE - CAROLINE'S COOKING
2017-10-25 Preheat oven to 375F/190C. Cut the pear in half, remove the core and peel each half. Slice each half relatively thinly with slices across the way. Divide the dough in half and roll …
From carolinescooking.com
From carolinescooking.com
CARAMEL PEAR CHARLOTTE - BAKING A MOMENT
2015-11-03 Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake pan with non-stick spray. Cut a circle from parchment paper, and place in the …
From bakingamoment.com
From bakingamoment.com
ASTRAY RECIPES: INDIVIDUAL APRICOT CHARLOTTES
To line the molds (8, 4 to 6-ounce ramekins): Slice the bread very thinly. With a cutter, cut out 8 rounds of bread, the size of the inside bottoms of the molds.
From astray.com
From astray.com
CLASSIC FRENCH DESSERT: CHARLOTTE CAKE - THE SPRUCE EATS
2019-12-12 A cold charlotte begins with a charlotte mold, a deep (3 1/2 to 4 inches), a bucket-shaped pan that is wider at the top than at the bottom. The mold is lined with sponge cake, …
From thespruceeats.com
From thespruceeats.com
PEAR CHARLOTTE | LABODEPâTISSERIE.COM
2020-05-01 Pears poached in white wine syrup. 1. Peel and quarter the pears. Remove the core and place the quarters of pear into a bowl of water with a bit of lemon juice to avoid oxidation. …
From labodepatisserie.com
From labodepatisserie.com
PEAR CHARLOTTE – RECIPES NETWORK
2019-05-27 Ingredients. 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
From recipenet.org
From recipenet.org
PEAR CHARLOTTE - BEST RECIPES EVER
Cut 2 pieces of acetate to line the charlotte pan; one to go around the sides and one that fits in the bottom. Whisk together the yolks and the vanilla. Whip egg whites until soft peaks, then ...
From cbc.ca
From cbc.ca
MINI RASPBERRY CHARLOTTES RECIPE | EAT SMARTER USA
The Mini Raspberry Charlottes recipe out of our category Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & …
From eatsmarter.com
From eatsmarter.com
PEAR & DARK CHOCOLATE CHARLOTTE - RECIPE WITH IMAGES - MEILLEUR …
2020-05-13 104. Caramelize the surface of the pear slices with a blow torch, very briefly. Make sure you don't heat the charlotte though, otherwise the chocolate mousse might melt. 105. …
From meilleurduchef.com
From meilleurduchef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love