Caramelized Pear Charlottes w/Persimmon

* Exported from MasterCook *

Caramelized Pear Charlottes w/Persimmon

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Firm-ripe Bosc pears -- peel,
-core, cut in 6ths
1/2 Stick 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

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 golden,
about 10 minutes. Sprinkle 1 tb 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~. In a small saucepan
melt remaining 3 tb butter. Cut 2 bread slices into
rounds the same size as bottoms of two 1/2-c 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 into 1" 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" 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 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. Source: Cooking
Live, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.



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