Caramel Pear Charlottes With Caramel Sauce
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make charlottes: Peel and core pears and cut into 1/4-inch dice
2
With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl
3
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
4
Cook caramel, without stirring, gently swirling kettle, until deep golden
5
Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden)
6
Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes
7
Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce
8
Discard vanilla bean pod
9
Preheat oven to 375°F
10
Butter bread slices on 1 side
11
Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins
12
Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips
13
Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere
14
Trim any overhang flush with rims
15
Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently
16
Charlottes may be made up to this point 3 hours ahead and chilled, covered
17
Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes
18
Peel and core pears and cut into 1/4-inch dice
19
With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl
20
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
21
Cook caramel, without stirring, gently swirling kettle, until deep golden
22
Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden)
23
Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes
24
Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce
25
Discard vanilla bean pod
26
Preheat oven to 375°F
27
Butter bread slices on 1 side
28
Using 12 slices of bread, cut 6 bread rounds to fit in bottoms of six 2/3-cup charlotte molds or ramekins and cut 6 rounds the same size as tops of molds or ramekins
29
Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips
30
Put bottom rounds, buttered sides down, in molds or ramekins and arrange strips vertically, buttered sides against insides of molds or ramekins, slightly overlapping and pressing them gently to adhere
31
Trim any overhang flush with rims
32
Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently
33
Charlottes may be made up to this point 3 hours ahead and chilled, covered
34
Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes
35
Make sauce: In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
36
Cook caramel, without stirring, gently swirling kettle, until deep golden
37
Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden)
38
Simmer mixture, stirring, until caramel is dissolved and stir in poire William
39
Invert charlottes onto 6 plates and spoon sauce over them
40
In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden
41
Cook caramel, without stirring, gently swirling kettle, until deep golden
42
Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden)
43
Simmer mixture, stirring, until caramel is dissolved and stir in poire William
44
Invert charlottes onto 6 plates and spoon sauce over them