*  Exported from  MasterCook  *

                Caramelized Pear Charlottes w/Persimmon

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Desserts                         Fruits

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Firm-ripe Bosc pears -- peel,
                       -core, cut in 6ths
    1/2                Stick unsalted butter
  1       tb           Sugar plus additional to
                       -taste
  7       sl           Homemade-type white bread
  3                    Very ripe Hachiya persimmons
                       -(not Fuyu)
                       Fresh lemon juice to taste

 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 golden,
 about 10 minutes. Sprinkle 1 tb sugar over pears and
 cook, stirring once or twice, until golden brown and
 caramelized, about 1 minute. In a food processor or
 blender puree pears until smooth and transfer to a
 bowl. Pear puree may be made 1 day ahead and chilled,
 covered. Preheat oven to 400 . In a small saucepan
 melt remaining 3 tb butter. Cut 2 bread slices into
 rounds the same size as bottoms of two 1/2-c charlotte
 molds, ramekins, or custard cups and cut 2 bread
 slices into rounds the same size as tops of molds,
 reserving bread trimmings. In a small food processor
 grind trimmings fine and stir into pear puree. Brush
 smaller rounds on both sides with some melted butter
 and with them line bottoms of molds. Cut remaining
 bread slices into 1" squares and discard crusts. 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. Divide
 enough pear puree between lined molds to fill them to
 within 1/8" of top. Brush remaining 2 bread rounds on
 both sides with remaining butter and top molds with
 them, pressing down gently but firmly to cover filling
 completely. Charlottes may be prepared up to this
 point 3 hours ahead and chilled, covered. Bake
 charlottes 20 minutes, or until bread is golden brown.
 While charlottes are baking, peel and core 2
 persimmons and in food processor puree with lemon
 juice and additional sugar. Divide persimmon puree
 between 2 dessert plates and carefully invert
 charlottes onto it. Cut remaining persimmon into
 wedges and arrange around charlottes.

 Source: Cooking Live, TVFN.
 MM Waldine Van Geffen [email protected].

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