Caramelized Pear Charlottes With Persimmon
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Caramelized Pear Charlottes With Persimmon
  Pears  
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40127. Report a problem with this recipe.
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      Title: Caramelized pear charlottes with persimmon
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2    Firm-ripe Bosc pears
    1/2    Stick (1/4 cup) unsalted
           -butter
      1 tb Sugar plus additional to
           -taste
      7 sl Homemade-type white bread
      3    Very ripe Hachiya persimmons
           -(not Fuyu)
           Fresh lemon juice to taste
 
  Peel and core pears and cut into sixths. In a small non-stick skillet
  melt 1 tablespoon butter over moderately high heat until foam begins
  to subside and saute pears, turning occasionally, until gold
  
  en, about 10 minutes. Sprinkle 1 tablespoon sugar over pears and cook,
  stirring once or twice, until golden brown and caramelized, about 1
  minute.
  
  In a food processor or blender puree pears until smooth and transfer
  to a bowl. Pear puree may be made 1 day ahead and chilled, covered.
  
  Preheat oven to 400 degrees F.
  
  In a small saucepan melt remaining 3 tablespoons butter. Cut 2 bread
  slices into rounds the same size as bottoms of two 1/2-cup charlotte
  molds, ramekins, or custard cups and cut 2 bread slices into
  
  rounds the same size as tops of molds, reserving bread trimmings.
  
  In a small food processor grind trimmings fine and stir into pear
  puree. Brush smaller rounds on both sides with some melted butter and
  with them line bottoms of molds. Cut remaining bread slices int
  
  o 1-inch squares and discard crusts. Brush squares on both sides with
  some remaining butter and line sides of molds with them, overlapping
  slightly and pressing gently against side of mold. Divide enough pear
  puree between lined molds to fill them to within 1/8-inch of top.
  Brush remaining 2 bread rounds on both sides with remaining butter
  and top molds with them, pressing down gently b
  
  ut firmly to cover filling completely. Charlottes may be prepared up
  to this point 3 hours ahead and chilled, covered.
  
  Bake charlottes 20 minutes, or until bread is golden brown.
  
  While charlottes are baking, peel and core 2 persimmons and in food
  processor puree with lemon juice and additional sugar.
  
  Divide persimmon puree between 2 dessert plates and carefully invert
  charlottes onto it. Cut remaining persimmon into wedges and arrange
  around charlottes. Yield: 2 serving 




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Recipe ID 40127 (Apr 03, 2005)

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