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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: English
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramelized Pear Charlottes With Persimmon

Date Added: December 08, 2009


2 Unit Pears
1/2 Unit Unsalted Butter
1 Tablespoon Sugar
7 Slices White Bread minced (about 1/2
3 Unit Persimmon
1 Unit Fresh Lemon Juice
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1. Peel and core pears and cut into sixths.

2. In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and saute pears, turning occasionally, until gold en, about 10 minutes.

3. Sprinkle 1 tablespoon sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute.

4. In a food processor or blender puree pears until smooth and transfer to a bowl.

5. Pear puree may be made 1 day ahead and chilled, covered.

6. Preheat oven to 400 degrees F In a small saucepan melt remaining 3 tablespoons butter.

7. Cut 2 bread slices into rounds the same size as bottoms 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.

8. In a small food processor grind trimmings fine and stir into pear puree.

9. Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds.

10. Cut remaining bread slices int o 1-inch squares and discard crusts.

11. 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.

12. Divide enough pear puree between lined molds to fill them to within 1/8-inch of top.

13. Brush remaining 2 bread rounds on both sides with remaining butter and top molds with them, pressing down gently b ut firmly to cover filling completely.

14. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.

15. Bake charlottes 20 minutes, or until bread is golden brown.

16. While charlottes are baking, peel and core 2 persimmons and in food processor puree with lemon juice and additional sugar.

17. Divide persimmon puree between 2 dessert plates and carefully invert charlottes onto it.

18. Cut remaining persimmon into wedges and arrange around charlottes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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