Pære Charlotte
Denne opskrift på en lækker pære charlotte er fra Emily Luchettis “Classic Stars Desserter”.
Kilde: Martha Stewart Show, oktober efterår 2007
portioner
Denne opskrift på en lækker pære charlotte er fra Emily Luchettis “Classic Stars Desserter”.
Kilde: Martha Stewart Show, oktober efterår 2007
portioner
Hayden
27.04.2023 @ 09:19
This recipe for a delicious pear charlotte is from Emily Luchettis “Classic Stars Desserts”. Source: Martha Stewart Show, Fall 2007. 8 servings. Ingredients: 7 ripe Comice or Bartlett pears (about 3 pounds), peeled, halved, cored, and sliced 3/8 inch thick. 1/3 cup plus 1 tablespoon granulated sugar. Pinch of coarse salt. 1 1/2 tablespoons fresh lemon juice. 1/2 cup (1 stick) unsalted butter, room temperature. 1/2 teaspoon ground cinnamon. 1 loaf brioche, challah, or high-quality store-bought white bread, crusts removed. Vanilla Custard Sauce. Chantilly Cream. Directions: 1. Preheat oven to 350 degrees. 2. 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 to cook until liquid evaporates, about 5 minutes. Remove from heat; let cool to room temperature. 3. In a medium bowl, combine butter, remaining tablespoon sugar, and cinnamon; mix until smooth. 4. Lay the side of a 5-ounce ramekin on top of the bread, and cut the bread into pieces that are 1/2 inch taller than the ramekins. Turn each piece on its side and slice 3/8 inch thick. 5. Spread one side of each brioche piece with 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 gaps. 6. Divide pear mixture evenly among each ramekin, pressing down to compact. Using a serrated knife, trim any bread that extends over the ramekins edges. 7. Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool 5 minutes, then invert onto individual plates to unmold. Drizzle custard sauce around each charlotte and top with chantilly cream. Serve warm.