Best Caramelized Pear Charlottes With Persimmon Recipes

CARAMEL PEAR CHARLOTTE

Steps:

• Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake pan with non-stick spray.
• Cut a circle from parchment paper, and place in the bottom of the pan.
• Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
• Add the butter and mix on medium-low speed, until the mixture resembles damp sand.
• Stir in the egg, until fully incorporated.
• Add the yogurt, milk, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.
• Transfer to the prepared pan and bake for 20 minutes, or until the cake springs back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
• Cool for twenty minutes, then unmold and place on a wire rack to cool completely.
• Place the water in a small bowl, and sprinkle the gelatin in an even layer on top.
• Whisk the yolks and sugar together in a medium bowl.
• In a small pot over medium heat, bring the pear nectar to a simmer.
• Add the hot pear juice to the yolks, a little at a time, while whisking.
• When all of the liquid has been incorporated, pour the mixture back into the pot and place over medium heat, stirring, until thick enough to coat the back of a spoon.
• Whisk in the gelatin mixture, and cool to room temperature.
• Whip the cream until it holds stiff peaks.
• Fold the whipped cream, pear puree, and salted caramel into the egg mixture.
• Line a clean 8-inch diameter x 3-inch deep round cake pan with plastic wrap, and place the cake round in.
• Pour the pear mousse over.
• Chill until firm.
• Unmold the cake/mousse from the pan and place on a serving platter.
• Wrap a sheet of ladyfingers around the dessert, securing with ribbon.
• Top with caramel dipped pears.

CARAMELIZED PEAR CHARLOTTES WITH PERSIMMON

Steps:

• 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 sauté pears, turning occasionally, until golden, 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 purée pears until smooth and transfer to a bowl. Pear purée may be made 1 day ahead and chilled, covered.
• Preheat oven to 400°F.
• In a small saucepan melt remaining 3 tablespoons butter. Cut 2 bread slices into rounds the same size as bottom 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 purée.
• Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds. Cut remaining 3 bread slices into 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 purée 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 but 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 purée with lemon juice and additional sugar.
• Divide persimmon purée between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmmon into wedges and arrange around charlottes.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE

Steps:

• Make charlottes:
• Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. 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. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add pears and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, stirring occasionally, until caramel is dissolved and pears are tender but still hold their shape, about 15 minutes. Drain pear mixture in a sieve set over a bowl and reserve any pear juices for sauce. Discard vanilla bean pod.
• Preheat oven to 375°F.
• Butter bread slices on 1 side. 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. Discard crusts from remaining 8 bread slices and cut slices into 1 1/4-inch-wide strips. 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. Trim any overhang flush with rims. Divide pear mixture among molds or ramekins and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be made up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in middle of oven until bread is golden, about 25 minutes.
• 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. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully add cream, butter, and any reserved pear juices (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in poire William. Invert charlottes onto 6 plates and spoon sauce over them.