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Caramelized Pear Charlottes with Persimmon Recipe

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Caramelized Pear Charlottes with Persimmon
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Ingredients
6
Count
Nutrition
756
Calories
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Ingredients:

  • 1/2 stick (1/4 cup) unsalted butter
  • 1 tbsp sugar plus additional to taste
  • 3 very ripe hachiya persimmons* (not fuyu)

Directions:

  1. 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.
  2. 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.
  3. Preheat oven to 400°F.
  4. 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.
  5. In a small food processor grind trimmings fine and stir into pear purée.
  6. 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.
  7. 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.
  8. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
  9. Bake charlottes 20 minutes, or until bread is golden brown.
  10. While charlottes are baking, peel and core 2 persimmons and in food processor purée with lemon juice and additional sugar.
  11. Divide persimmon purée between 2 dessert plates and carefully invert charlottes onto it. Cut remaining persimmmon into wedges and arrange around charlottes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 755.7 Kcal (3164 kJ)
Calories from fat 431.35 Kcal
% Daily Value*
Total Fat 47.93g 74%
Cholesterol 122.01mg 41%
Sodium 474.76mg 20%
Potassium 138.16mg 3%
Total Carbs 72.12g 24%
Sugars 8.82g 35%
Dietary Fiber 12.82g 51%
Protein 12.35g 25%
Vitamin C 6mg 10%
Vitamin A 0.6mg 19%
Iron 4.9mg 27%
Calcium 704mg 70%
Amount Per 100 g
Calories 232.7 Kcal (974 kJ)
Calories from fat 132.82 Kcal
% Daily Value*
Total Fat 14.76g 74%
Cholesterol 37.57mg 41%
Sodium 146.19mg 20%
Potassium 42.54mg 3%
Total Carbs 22.21g 24%
Sugars 2.72g 35%
Dietary Fiber 3.95g 51%
Protein 3.8g 25%
Vitamin C 1.8mg 10%
Vitamin A 0.2mg 19%
Iron 1.5mg 27%
Calcium 216.8mg 70%

* 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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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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