CookEat Recipe
Pear Charlotte
Pears cooked with butter, sugar and vanilla, enclosed in buttered bread and baked in a mould, served here with the linked hot rum sauce around the charlotte.
Method
Steps
Step 1
Preheat a conventional oven to 150°C. Lightly butter a plain quart pudding mould. Cut a quarter-inch-thick bottom piece from American white bread to fit the mould. Remove crusts from further quarter-inch-thick slices cut to the height of the mould and divide each slice into three strips. Dip the strips in clarified butter and stand them close together around the mould, leaving no gaps.
Step 2
Wash the eight fresh good-sized pears, peel them, cut them in halves and remove the seeds. Put them in a pan with the one ounce butter, two ounces granulated sugar and one teaspoon vanilla essence. Gently toss for about half a minute, then cook for about eight minutes until the pear flesh is tender enough for the filling.
Step 3
Fill the lined mould with the prepared pears and their liquor. Fit a tight quarter-inch-thick bread cap dipped in clarified butter. Trim any side bread projecting above the fruit so the enclosure fits neatly.
Step 4
Bake slowly for about one hour and fifteen minutes, continuing gently as needed until the bread enclosure is golden and crisp enough to hold the filling when unmoulded and the centre is hot.
Step 5
Unmould carefully onto a large dish. Pour enough finished hot rum sauce from the linked preparation around the charlotte and serve.
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