Caramel Pear Charlottes with Caramel Sauce Recipe

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Caramel Pear Charlottes with Caramel Sauce

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Ingredients

Count

Nutrition

577

Calories

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Ingredients:

Serving

6 firm-ripe bosc pears (about 2 3/4 lb)
1/2 vanilla bean
2 tbsp sugar
1 stick (1/4 cup) unsalted butter, softened
20 slices firm white sandwich bread (from about two 1-lb loaves)
1 cup sugar
3 tbsp heavy cream
3 tbsp unsalted butter
3 tbsp poire william ( french pear brandy)

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	577.34 Kcal (2417 kJ)
Calories from fat	357.87 Kcal
		% Daily Value*
Total Fat	39.76g	61%
Cholesterol	106.88mg	36%
Sodium	8.25mg	0%
Potassium	16.86mg	0%
Total Carbs	54.2g	18%
Sugars	22.21g	89%
Dietary Fiber	5.01g	20%
Protein	1.85g	4%
Vitamin C	7.6mg	13%
Vitamin A	0.4mg	15%
Calcium	40.9mg	4%

Amount Per 100 g
Calories	198.84 Kcal (833 kJ)
Calories from fat	123.25 Kcal
		% Daily Value*
Total Fat	13.69g	61%
Cholesterol	36.81mg	36%
Sodium	2.84mg	0%
Potassium	5.81mg	0%
Total Carbs	18.67g	18%
Sugars	7.65g	89%
Dietary Fiber	1.72g	20%
Protein	0.64g	4%
Vitamin C	2.6mg	13%
Vitamin A	0.2mg	15%
Calcium	14.1mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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