7 ripe Comice or Bartlett pears (about 3 pounds), peeled, halved, cored, and sliced 3/8 inch thick
1/3 cup plus 1 tbsp granulated sugar
Pinch course salt
1 1/2 tbsp freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, room temp
1/2 teaspoon ground cinnamon
1 loaf brioche, challah, or best quality store-bought white bread crusts removed
Vanilla Custard Sauce
Chantilly Cream
Instructions
Preheat oven to 350 degrees.In a large skillet,
combine pears, 1/3 cup sugar, salt, and lemon
juice and cook over medium-high heat, stirring
occasionally, until pears are soft and juicy,
about 10 minutes. Increase heat to high and
continue cooking until liquid evaporates, about 5
minutes. Remove from heat; let cool to room
temperature.
In a medium bowl, combine butter, remaining
tablespoon sugar, and cinnamon; mix until smooth.
Lay the side of a 5-ounce ramekin on top of the
bread, and cut bread into pieces that are 1/2 inch
thicker than the height of the ramekin. Turn each
piece on its side and slice 3/8 inch thick.
Butter one side of each piece of brioche with the
cinnamon-sugar butter. With a long side of the
bread closest to you, cut each slice vertically
into 4 equal pieces. Line only the sides of the
ramekins with the brioche pieces, buttered side
against the ramekins. Bread should fit snugly
around ramekins without any gaps. Divide pear
mixture evenly between each ramekin, pressing down
to compact. Using a serrated knife, trim off any
bread that extends above the rim of the ramekins.
Place ramekins on a baking sheet. Bake until tops
are golden brown, about 20 minutes. Remove from
oven and let cool 5 minutes, and then invert onto
individual plates to unmold. Drizzle custard sauce
around each charlotte and top with chantilly
cream. Serve warm.
Originally Submitted
1/29/2011
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