Recipe Pear Charlotte : Practical and Delicious

Recipe Pear Charlotte : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pear Charlotte. You are currently reading Recipe Pear Charlotte : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Pear Charlotte requires 30m, cook 35m and serve 4. Caution: allergy Contains gluten, milk, soy, sesame and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

5 Ingredients

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  2 oranges
  
  
  


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  3 firm pears (such as beurre bosc)
  
  
  


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  125g caster sugar 8 green cardamom pods, lightly crushed
  
  
  


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  1 brioche loaf, cut into 1cm-thick slices, crusts removed
  
  
  


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  125g unsalted butter, melted
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Grate the rind of 1 orange and squeeze the juice. Peel and segment other orange. Peel and core pears, slice thinly and place in a pan with juice, sugar, cardamom and 150ml water. Stir over low heat until sugar dissolves, then increase heat to medium and simmer for 10 minutes until pears are soft. Remove and drain pear, reserving poaching liquid. Mix pears with orange segments and rind.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 190°C and butter four 200ml metal dariole moulds.
  
  
  


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  Step 3
  
  
  
  
  Take the 4 slices of brioche and cut 6cm-diameter circles for the bases of the dariole moulds. Take another 4 slices and cut 8cm-diameter circles for the tops, then cut thirty-two 2cm x 5cm strips to line the sides of the moulds.
  
  
  


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  Step 4
  
  
  
  
  Brush all the brioche slices on both sides with melted butter and line the base and sides of the moulds with the brioche. Fill with drained fruit mixture, packing down well. Cover with the brioche lids and press down well.
  
  
  


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  Step 5
  
  
  
  
  Place the moulds on a baking tray and bake for 20-25 minutes or until crisp and brown.
  
  
  


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  Step 6
  
  
  
  
  While the Charlottes are cooking, reduce the reserved poaching liquid in a small saucepan over medium heat until syrupy (about 5 minutes).
  
  
  


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  Step 7
  
  
  
  
  To remove from the moulds, run a knife around the edge of each mould and invert onto a plate. Serve drizzled with the sauce.
  
  
  

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