*  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 vghc42a@prodigy.com.    
                                                            
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