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.
APPLE-PEAR GALETTE WITH APPLE CIDER CARAMEL
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
- Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
- Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
- Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
- Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 35 grams, TransFat 1 gram
SALTED CARAMEL PEAR CAKE
Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 27
Steps:
- Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
- Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
- For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
- To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
- Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.
Nutrition Facts : Calories 743 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 66 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
CARAMEL PEAR DESSERT
"I created this dessert when my sister and a friend came to lunch. It was so good, they threatened to lick their plates! Enjoy this little bit of heaven." Shirley Stubblefield - Chino, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes. , Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.
Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 57 mg cholesterol, Sodium 359 mg sodium, Carbohydrate 77 g carbohydrate, Fiber 3 g fiber, Protein 6 g protein.
CARAMEL PEAR CHARLOTTE
This Caramel Pear Charlotte will be the centerpiece of your holiday table! Layers of moist brown-sugar vanilla cake surround a salted caramel pear mousse, wrapped with sweet and delicate lady fingers and tied with a bow. A crown of caramel-dipped pears is the icing on this beautiful and seasonal dessert!
Provided by Allie {Baking A Moment}
Categories Dessert
Time 1h10m
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F, and mist an 8-inch diameter x 3-inch deep round cake pan with non-stick spray.
- Cut a circle from parchment paper, and place in the bottom of the pan.
- Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- Add the butter and mix on medium-low speed, until the mixture resembles damp sand.
- Stir in the egg, until fully incorporated.
- Add the yogurt, milk, and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.
- Transfer to the prepared pan and bake for 20 minutes, or until the cake springs back when gently pressed and toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool for twenty minutes, then unmold and place on a wire rack to cool completely.
- Place the water in a small bowl, and sprinkle the gelatin in an even layer on top.
- Whisk the yolks and sugar together in a medium bowl.
- In a small pot over medium heat, bring the pear nectar to a simmer.
- Add the hot pear juice to the yolks, a little at a time, while whisking.
- When all of the liquid has been incorporated, pour the mixture back into the pot and place over medium heat, stirring, until thick enough to coat the back of a spoon.
- Whisk in the gelatin mixture, and cool to room temperature.
- Whip the cream until it holds stiff peaks.
- Fold the whipped cream, pear puree, and salted caramel into the egg mixture.
- Line a clean 8-inch diameter x 3-inch deep round cake pan with plastic wrap, and place the cake round in.
- Pour the pear mousse over.
- Chill until firm.
- Unmold the cake/mousse from the pan and place on a serving platter.
- Wrap a sheet of ladyfingers around the dessert, securing with ribbon.
- Top with caramel dipped pears.
Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 124 mg, Sugar 17 g, ServingSize 1 serving
CARAMEL PEAR TERRINE
Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. A dusting of star anise imparts a subtle but memorable zing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Bring water and 3/4 cup sugar to a simmer in a small saucepan over medium-high heat, stirring until sugar dissolves. Cook, swirling pan occasionally if sugar darkens unevenly, until mixture turns dark amber. Pour caramel into a 6 1/2-inch charlotte mold that's 3 1/2 inches deep, swirling mold to coat bottom and sides. (Caramel may crack as it cools.)
- Place star anise in a small bowl. Combine salt and remaining 1/4 cup sugar in another small bowl. Place lemon juice in a third small bowl.
- Peel 3 pears. Using a mandoline or a handheld slicer, slice each pear lengthwise 1/8 inch thick, stopping at the core and turning over to slice the opposite half.
- Arrange 1 layer of pear slices in a tight, overlapping circle in mold, working counterclockwise to cover the bottom. Brush lightly with lemon juice, and sprinkle with 1 teaspoon sugar mixture. Arrange next layer of pear slices in a tight, overlapping circle, working clockwise to cover previous layer. Sprinkle with 1 teaspoon sugar mixture and a pinch of star anise. Repeat slicing and layering with remaining pears. Continue to switch directions, and alternate lemon juice and star anise. Leave 1/2 inch of space at the top of mold.
- Cover mold with foil. Place in a large roasting pan, and transfer to oven. Carefully pour boiling water into pan to come halfway up sides of mold. Bake until a tester inserted into center meets no resistance, 1 1/4 to 1 1/2 hours. Transfer to a wire rack, uncover, and let cool for 10 minutes.
- Place a pie dish or a rimmed plate over mold, and quickly invert. Remove mold. Using a spatula, transfer terrine to a platter, reserving sauce in dish.
- Pour sauce into a small saucepan, and boil until slightly thickened, about 5 minutes. Let cool. Slice terrine, and serve warm with sauce and, if desired, blue cheese and walnuts.
CARAMEL PEAR CHARLOTTES WITH CARAMEL SAUCE
Categories Milk/Cream Dairy Fruit Dessert Bake Pear Eau de Vie Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- 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.
3-INGREDIENT CARAMEL-PEAR GALETTE
Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Pie Pear Butterscotch/Caramel Fall Bake
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
- Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
- Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.
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CARAMEL CHARLOTTE WITH PEARS – BAKING LIKE A CHEF
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Estimated Reading Time 7 mins
- Sift the flour and cocoa powder in a bowl. In a separate bowl, beat the egg whites with a mixer until firm peaks. Add the caster sugar and whisk until stiff and glossy. Add the beaten egg yolks and gently mix with a spatula. Finally, add the sifted dry mixture of flour and cocoa powder and gently combine with the spatula. Spread the preparation on a baking sheet covered with parchment, using an angled spatula. Bake at 356 F/180 C for 10 minutes. Once ready, remove from the oven and let it cool.
- To make the caramelized pears, cut drained pears into cubes. Place the caster sugar in a non-stick frying pan and heat on medium until the sugar starts caramelizing. Add pear cubes and half a vanilla bean, cut in half lengthwise. Caramelize pears for about 5 minutes.
- To make the caramel bavarian cream, soak the gelatin sheets in cold water. Place 90 g of caster sugar in a saucepan and heat on medium until you get a gold dark caramel. Add 30-40 ml of water and mix well with a whisk. Take the caramel out of the heat and set aside.
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