Caramelized Pear Charlottes W/Persimmon Recipe - Cooking Index
Caramelized Pear Charlottes W/Persimmon Recipe - Cooking Index
| 2 | Firm-ripe bosc pears - peel,- core cut in 6ths | |
| 1/2 | Unsalted butter | |
| 1 tablespoon | 15ml | Sugar plus additional to |
| - taste | ||
| 7 | Homemade-type white bread | |
| 3 | Ripe hachiya persimmons- (not fuyu) | |
| Fresh lemon juice to taste |
In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and saute pears, turning occasionally, until golden, about 10 minutes. Sprinkle 1 tb sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute. In a food processor or blender puree pears until smooth and transfer to a bowl. Pear puree may be made 1 day ahead and chilled, covered.
Preheat oven to 400F.
In a small saucepan melt remaining 3 tb butter.
Cut 2 bread slices into rounds the same size as bottoms of two 1/2-c 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 puree. Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds. Cut remaining bread slices into 1" 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 puree between lined molds to fill them to within 1/8" 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 puree with lemon juice and additional sugar.
Divide persimmon puree between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmon into wedges and arrange around charlottes.
Source:
Cooking Live, TVFN.
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