PEAR CHARLOTTE
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, combine pears, 1/3 cup sugar, salt, and lemon juice and cook over medium-high heat, stirring occasionally, until pears are soft and juicy, about 10 minutes. Increase heat to high and continue cooking until liquid evaporates, about 5 minutes. Remove from heat; let cool to room temperature.
- In a medium bowl, combine butter, remaining tablespoon sugar, and cinnamon; mix until smooth.
- Lay the side of a 5-ounce ramekin on top of the bread, and cut bread into pieces that are 1/2 inch thicker than the height of the ramekin. Turn each piece on its side and slice 3/8 inch thick.
- Butter one side of each piece of brioche with the cinnamon-sugar butter. With a long side of the bread closest to you, cut each slice vertically into 4 equal pieces. Line only the sides of the ramekins with the brioche pieces, buttered side against the ramekins. Bread should fit snugly around ramekins without any gaps.
- Divide pear mixture evenly between each ramekin, pressing down to compact. Using a serrated knife, trim off any bread that extends above the rim of the ramekins.
- Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool 5 minutes, and then invert onto individual plates to unmold. Drizzle custard sauce around each charlotte and top with chantilly cream. Serve warm.
PEAR AND FIG CHARLOTTE
A charlotte is dessert assembled in a mold. In this one, two ladyfinger disks sandwich a cream filling, and a band of ladyfingers surrounds the edge. As you bite into this cake, you're in for a few surprises: First, there's the light, chewy cake, the slightly chewy pears, the soft pear and whipped-cream filling, and finally the surprise -- sweet, crunchy dried figs.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes one 8 3/4-inch charlotte
Number Of Ingredients 18
Steps:
- Make the fruit mixture: Drain the pears. Separate 7 ounces, about 4 pear halves, into a small bowl, and set aside for Poire Williams cream; place remaining pears in a large bowl (a deep bowl is best).
- Bring water, sugar, lemon juice, and vanilla bean pulp to a boil in a medium saucepan or the microwave. Remove syrup from heat, and pour it over pears in large bowl. Press a piece of waxed paper against pears to submerge them; if the paper alone isn't enough to submerge pears in syrup, place a plate on top of the waxed paper. Cover with plastic wrap and refrigerate overnight.
- Cut figs into small cubes (about 1/4 inch on a side), and put them in a small saucepan. Cover with water, and bring just to a boil. Transfer figs and water to a container, cover, and refrigerate overnight.
- Make the soaking syrup: Bring water and sugar to a boil in a small saucepan or the microwave. Remove from heat, and when the syrup is cool, stir in Poire Williams.
- Make the cake: If using the Ladyfinger Batter, follow the recipe, piping the batter into two 9-inch disks and two 8-inch bands of 4-inch-long ladyfingers, baking, and cooling.
- Make the Poire Williams cream filling: Puree reserved 7 ounces drained pears in a blender or food processor; set aside. Fill a large bowl with ice cubes and have at the ready a smaller bowl and a fine-mesh strainer.
- Bring milk to a boil. Meanwhile, whisk sugar and yolks together in a heavy-bottomed 2-quart saucepan. Whisking without stopping, drizzle in about one-third of the boiling milk. Once yolks are acclimated to heat, whisk in the rest of the milk in a slow, steady stream. Place saucepan over medium heat, and, stirring constantly with a wooden spoon or spatula, cook cream filling until it reaches 180 degrees, as measured on an instant-read thermometer, less than 5 minutes. (Alternatively, to check if cream has cooked long enough, stir the cream filling, and then draw your finger down the spatula or the bowl of the wooden spoon; if the cream doesn't run into the track you've created, it's done.) The cream filling will not thicken much. Immediately remove saucepan from heat, and allow cream filling to rest for 2 minutes. Strain into the small reserved bowl, and stir in Poire Williams.
- Sprinkle gelatin over water, and allow it to rest until softened. Heat in the microwave oven for about 15 seconds, or cook over low heat, until gelatin dissolves. Stir gelatin into cream filling, and then gently stir in reserved pureed pears. Set the bowl in the ice bath, adding cold water to the ice cubes, and, stirring from time to time, cool cream filling to about 70 degrees.
- To finish the filling, whip heavy cream until it holds medium, firm peaks, and fold it gently into the cream filling with a rubber spatula. The filling is now ready and should be used immediately.
- To finish the fruit mixture, remove and drain 3 of the remaining pears; pat them dry between paper towels, and cut them into cubes, about 1/2 inch on a side. Drain and pat dry the cubed figs. Combine fruits together.
- Place a piece of parchment paper on a cardboard cake round, and center an 8 3/4-inch-by-22-cm dessert ring on the paper; butter the inside of the ring. Cut the bands of ladyfingers lengthwise in half, and fit the halves around the interior of the ring, making certain that the biscuits' flat side faces in; you'll have a piece of band left over. Fit a ladyfinger disk into the bottom to form a base. (If you are using store-bought ladyfingers, cut the biscuits as necessary to form a band and base.) Brush the ladyfinger disk and band with the soaking syrup, using enough syrup to thoroughly moisten the cake.
- Spoon enough cream filling into the biscuit-lined ring to form a layer that comes about halfway up the ladyfinger band, spreading it evenly with a spatula. Cover with the cubed fruit and then another layer of filling, this time coming almost to the top of the ring, and again using the spatula to get an even layer. Top with the second ladyfinger disk, and moisten disk with some soaking syrup (you may have soaking syrup left over). Cover the disk with a thin layer of filling (you may also have filling left over -- it makes a fine dessert on its own or served with cookies), and set the cake into the refrigerator to chill for 2 hours. (At this point, the cake, covered airtight, can be frozen for up to 2 weeks.)
- To finish: Remove the dessert ring, but keep the cake on the cardboard round for maneuverability.
- Slice the remaining pears from the blossom to stem end, and arrange in overlapping concentric circles over the top of the cake. If using fresh figs, slice them from blossom to stem end and slip into the arrangement. Serve the cake now or keep it in the refrigerator, loosely covered, until ready to serve.
LADYFINGERS FOR PEAR AND FIG CHARLOTTE
Steps:
- In an impeccably clean, dry mixer bowl with a clean, dry whisk attachment in place, whip egg whites on high speed until they turn opaque and form soft peaks. Still whipping on high, gradually add 2/3 cup sugar. Continue beating until whites are glossy and hold very firm peaks. It's important that the whites develop into a really firm meringue as this is what will allow the batter to rest on the counter for 15 minutes and still maintain its shape. Set aside.
- In another bowl, whisk together yolks and remaining 2 tablespoons sugar until well blended, about 1 to 2 minutes. Working with a rubber spatula, gently fold the yolk mixture into the beaten whites. Then fold in flour, sifting flour over mixture in a few additions and incorporating it gingerly. (No matter how delicately you fold in the flour, the batter will deflate. Don't worry, but do be gentle.) The batter is now ready to be piped and baked according to your recipe's particular instructions.
- To pipe and bake: Position the racks to divide the oven into thirds and preheat the oven to 450 degrees. Fit a large pastry bag with a plain 1/2-inch tip, and set aside until needed. Cut two pieces of parchment paper to fit two large baking sheets. On each sheet of paper, draw a 9-inch circle and a band that's 8 inches long and 4 inches wide. Turn the sheets of paper over, and place each piece of parchment on a baking sheet. (If you can't see the outlines clearly now that the paper is flipped over, darken the pencil lines.)
- Gently spoon a little more than half the batter into the pastry bag. Position a baking sheet so the top and bottom lines for the 8-inch-long band run from your left to your right. Start making a ladyfinger band by piping plump logs of batter from top to bottom within the pencil lines. Pipe one ladyfinger log right next to the last one -- they'll touch, and they're supposed to. Keeping firm and steady pressure on the pastry bag, you should end up with ladyfingers that are about 1 inch wide and about 2/3 to 3/4 inch high. When you've piped the full 8-inch band, dust it lightly with confectioners' sugar. Pipe the second band in the same fashion, and then dust with confectioners' sugar, too. Refill the bag when you run out of batter. (The bands will probably take about 2/3 of the batter.) Next, pipe the discs, keeping in mind that the discs should be only about half as high as the plump ladyfinger bands, so you can exert less pressure on the pastry bag. For each disc, begin piping the batter at the center of the circle. Work your way in a spiral to the penciled edge, trying to have each coil of batter touch the preceding coil. If you have any holes, you can run an offset spatula very lightly over the discs to fill in the spaces. Let the piped batter rest on the counter for 15 minutes, during which time the confectioners' sugar will pearl or form beads.
- Give the bands a second light dusting of confectioners' sugar (there's no need to sugar the discs), and slip the baking sheets into the oven. Use the handle of a wooden spoon to keep the oven door slightly ajar. Bake for 8 to 10 minutes, just until the discs and bands are very lightly golden -- you don't want the cake to take on much color. Slide the parchment off the baking sheets, and transfer the cakes, on their parchment sheets, to racks. Allow the cakes to cool to room temperature.
- When the cakes are cool, run an offset spatula under the discs and bands to loosen them from the paper. If you want individual biscuits, separate the cookies with a sharp knife or pizza cutter. If you want a decorative ladyfinger band that can be wrapped around cakes or charlottes, keep the cookies intact but cut the band in half lengthwise, or according to the measurements given in the specific recipe.
PEAR CHARLOTTE
We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
- Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
- Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
- Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
- Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
- Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
- Top each with a dollop of creme fraiche.
- Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
- creamy. Set aside.
- Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
- Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.
BAKED VANILLA PEARS WITH FIGS
Serve this easy-to-prep dessert on a chilly night.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
- Peel pears, and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
- In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar, and stir until melted. Add pears, cut side down, and cook until brown, shaking pan occasionally. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.
More about "pear and fig charlotte recipes"
PEAR CHARLOTTE CAKE RECIPE - HOW TO MAKE PEAR …
Web Nov 18, 2015 Preheat the oven to 350°F. Line a charlotte mold with plastic wrap so that the bottom and sides are covered. In a medium saucepan, bring to a boil the cinnamon sticks, star anise, lemon juice …
From elledecor.com
From elledecor.com
THE BEST PEAR AND FIG TART RECIPE - AMANDA WILENS
Web Nov 18, 2018 This Thanksgiving, integrate pears into your feast as an appetizer, side dish or sweet last course: The savory tart and puff pastries pair perfectly with the spiced …
From amandawilens.com
From amandawilens.com
PEAR CROSTATA WITH FIGS AND HONEY RECIPE | BON APPéTIT
Web Oct 14, 2010 Pear Crostata with Figs and Honey Recipe. 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
From bonappetit.com
From bonappetit.com
ROAST PEAR AND FIG SCONES - CAROLINE'S COOKING
Web Sep 22, 2015 The power of roasting! One way to bring out the flavor of fresh figs is roasting them and so I got to thinking about adding them into scones. Pears also benefit …
From carolinescooking.com
From carolinescooking.com
LOCAL PEAR - FECTION • HEIDI BILLOTTO FOOD | CHARLOTTE NC
Web Aug 29, 2020 Pear Season Hits Between the Harvest of Figs and Grapes ... but each one just as delicious as the next and all pear-fect in each of the following recipes. Celebrate …
From heidibillottofood.com
From heidibillottofood.com
NORDLJUS: CHARLOTTE AUX POIRES
Web Jan 12, 2007 I can’t help making this dessert when there are such lovely pears around – a classic mousse cake with piped sponge (biscuits à la cuillére) around it – normally you …
From nordljus.co.uk
From nordljus.co.uk
FIG AND PEAR CHARLOTTE – RECIPES NETWORK
Web Aug 1, 2017 7 ounces (about 4) pear halves (from Fig and Pear Charlotte recipe above) 3/4 cup plus 2 tablespoons whole milk; 1/2 cup (slightly rounded) sugar; 4 large egg …
From recipenet.org
From recipenet.org
RECIPE: PEAR CHARLOTTE | CBC LIFE
FIG AND PEAR COMPOTE | BREAKFAST RECIPES | GOODTO
Web Jul 20, 2019 www.goodto.com has lots of quick and easy food recipes like this fig and pear compote from Woman's Weekly. Find out more recipes at www.goodto.com. …
From goodto.com
From goodto.com
PEAR AND FIG CHARLOTTE RECIPE - COOKEATSHARE
Web 2 can pear halves in syrup - (29 ounce ea) 1/3 c. sugar; 2 Tbsp. fresh lemon juice; 1 x vanilla bean split lengthwise; 8 x dry Calimyrna figs; 3/4 c. whole lowfat milk plus; 2 …
From cookeatshare.com
From cookeatshare.com
PEAR AND FIG CHARLOTTE RECIPE | EAT YOUR BOOKS
Web Save this Pear and fig charlotte recipe and more from Desserts by Pierre Hermé to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
PEAR CHARLOTTE WITH FRESH FIGS (CHARLOTTE A LA POIRE ET AUX FIGUES ...
Web Save this Pear charlotte with fresh figs (Charlotte a la poire et aux figues fraiches) recipe and more from The Natural Cuisine of Georges Blanc to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
PEAR CHARLOTTES WITH FIG SYRUP RECIPE | EAT YOUR BOOKS
Web Save this Pear charlottes with fig syrup recipe and more from Best Food Desserts (The Australian Women's Weekly New Essentials series) to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
PEAR CHARLOTTE | RECIPES | DELIA ONLINE
Web Delia's Pear Charlotte recipe. A simple interpretation of an old classic, this elegant recipe from Anna del Conte hails from northern Italy. Anna served this to us and we loved it so …
From deliaonline.com
From deliaonline.com
FALL PEAR SALAD WITH VANILLA FIG DRESSING | FEASTING AT HOME
Web Nov 4, 2021 This Pear Salad with Vanilla Fig Dressing, Gorgonzola Cheese and Pecans is a delicious celebration of fall and the perfect side for festive gatherings, special dinners …
From feastingathome.com
From feastingathome.com
PEAR CHARLOTTES WITH FIG SYRUP - 9KITCHEN
Web Recipes. Pear charlottes with fig syrup. By 9Honey | Kitchen. Difficulty not too difficult; Cooking time less than 60 minutes; Serves serves 4; Ingredients Method . 5 large (1.5kg) …
From kitchen.nine.com.au
From kitchen.nine.com.au
GRILLED BRIE WITH PEAR AND FIG JAM RECIPE | CHAR-BROIL - YOUTUBE
Web We charred our Grilled Brie cheese wheel, leaving impressive cross-hatch grill marks. Then, we topped it with Pear and Fig Jam to complement the cheese’s del...
From youtube.com
From youtube.com
ROASTED PEARS WITH FIG SPREAD AND BRIE - HEALTHYISH FOODS
Web Nov 5, 2020 Looking for a holiday recipe that’s sure to impress your friends and family? Try my roasted pears with fig spread and brie cheese. Skip to Main Content. Submit. …
From healthyishfoods.com
From healthyishfoods.com
You'll also love