Peach-Cherry Lambic Charlotte
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
56
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Cherry (pitted)1 cup
Cherry (lambic)2 tbsps
Honey (divided)2 tbsps
Sugar (plus more for sprinkling)1 tbsp
Cornstarch2 tsps
Lemon Juice (fresh)1 tsp
Kosher SaltDirections:
1
Preheat oven to 350°F
2
Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, 12-15 minutes
3
Let cool
4
Meanwhile, butter ramekins and sprinkle with sugar
5
Butter 1 side of bread slices with remaining 1/4 cup butter; cut into 2x1" strips
6
Line bottom and sides of ramekins with bread strips, buttered side against ramekins, cutting to fit and filling in gaps with scraps
7
Toss peaches, cornstarch, lemon zest, lemon juice, salt, and remaining 2 tablespoons sugar and 1 tablespoon honey in a medium bowl
8
Fold in cherry mixture
9
Divide fruit mixture among ramekins, pressing in gently
10
Cover with remaining bread, buttered side up, cutting to fit and filling in gaps with scraps
11
Sprinkle lightly with sugar
12
Place ramekins on a rimmed baking sheet and bake until juices are bubbling and bread is golden brown, 30-40 minutes
13
Let cool 10 minutes
14
Turn out charlottes and serve with whipped cream
15
Preheat oven to 350°F
16
Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, 12-15 minutes
17
Let cool
18
Meanwhile, butter ramekins and sprinkle with sugar
19
Butter 1 side of bread slices with remaining 1/4 cup butter; cut into 2x1" strips
20
Line bottom and sides of ramekins with bread strips, buttered side against ramekins, cutting to fit and filling in gaps with scraps
21
Toss peaches, cornstarch, lemon zest, lemon juice, salt, and remaining 2 tablespoons sugar and 1 tablespoon honey in a medium bowl
22
Fold in cherry mixture
23
Divide fruit mixture among ramekins, pressing in gently
24
Cover with remaining bread, buttered side up, cutting to fit and filling in gaps with scraps
25
Sprinkle lightly with sugar
26
Place ramekins on a rimmed baking sheet and bake until juices are bubbling and bread is golden brown, 30-40 minutes
27
Let cool 10 minutes
28
Turn out charlottes and serve with whipped cream