Birne Charlotte
Dieses Rezept für eine köstliche Birnen-Charlotte stammt von Emily Luchettis “Classic Stars Desserts”.
Quelle: Die Martha Stewart Show, Oktober Herbst 2007
Portionen
Dieses Rezept für eine köstliche Birnen-Charlotte stammt von Emily Luchettis “Classic Stars Desserts”.
Quelle: Die Martha Stewart Show, Oktober Herbst 2007
Portionen
Tanner
27.04.2023 @ 09:20
This recipe for a delicious pear charlotte comes from Emily Luchettis “Classic Stars Desserts”. Source: The Martha Stewart Show, October 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, at room temperature, 1/2 teaspoon ground cinnamon, 1 loaf brioche, challah, or high-quality store-bought white bread, crusts removed, vanilla sauce, whipped 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 heat, stirring occasionally, until pears are soft and juicy, about 10 minutes. Increase heat to high and continue to cook until liquid has evaporated about 5 minutes. Remove from heat; let cool to room temperature. 3. In a medium bowl, mix butter, remaining tablespoon sugar, and cinnamon until smooth. 4. Lay the side of a 5-ounce ramekin on 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 cut it into 3/8-inch thickness. 5. 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. Brush only the sides of the ramekins with the brioche pieces, buttered side against the ramekins. Bread should fit snugly against ramekins without gaps. 6. Divide the pear mixture evenly among each ramekin and press down. Cut off any bread that extends over the edge of the ramekins with a serrated knife. 7. Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool for 5 minutes, then invert onto individual plates to unmold. Spread vanilla sauce around each charlotte and garnish with whipped cream. Serve warm.