Pear Charlotte

I was told that by the other half that this is one of the best desserts I have ever made and it takes a lot less effort that a lot of things I have tried! It is really simple and also cheap but will definitely impress at a dinner party. If you don’t like pears, use apples but when they are cooked I cant really tell the difference to be honest!

I will have to take a better photo next time, it is best served with cream but by the time I go round to taking a pic there was none left and they had all been scoffed!

Ingredients

Serves 4 in individual ramekins

4 pears
1 tbsp lemon juice
1 tbsp brandy 
100g sugar

1 pack of sweet brioche rolls
100g softened butter
1 tsp cinnamon
1 tbsp sugar

 

Pre heat the oven to 180 degrees gas mark 4

Peel and core the pears, cut into chunks and put into a saucepan with the sugar, rum and lemon juice. Cook gently until the pears have gone soft and cool.

While this is cooking, mix the butter, cinnamon and 1 tbsp of sugar together in a bowl. slice the brioche rolls in half and butter the cut side with the mixture.

Line your ramekins with the brioche slices butter side against the side of the ramekin until you have a “cup” of brioche. Fill with the cooled pear mixture and then place a slice on top.

Bake in the oven for 10 – 15 minutes until crispy on top.

Cool slightly then turn out onto a plate and serve with custard, ice cream or Chantilly cream!

 

 

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