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Apple, Pear, and Cranberry Charlotte with Crème Anglaise Serves 6 generously The most common, and likely the original, charlotte is apple charlotte, presumably named for Queen Charlotte (wife of George III) who enthusiastically patronized local apple growers. Ingredients 2 Tbsp. (30 mL) unsalted butter 6 cups (1.5 L) peeled and cored Bosc pears, cut in 1-inch (2.5-cm) pieces (about 6 pears) 6 cups (1.5 L) peeled and cored Spy, Northern Spy, Gala, or Granny Smith apples cut in ½-inch (1.2-cm) pieces (about 4 large apples) 1 star anise (or dried star-shaped spice) 1 vanilla bean, split lengthwise 1 tsp. (5 mL) lemon juice 2 Tbsp. (30 mL) sugar 4 Tbsp. (60 mL) maple syrup T cup (160 mL) dried cranberries 2 tsp. (10 mL) sweet sherry 1 scant tsp. (5 mL) orange zest 2/3 cup (160 mL) unsalted butter, melted 16 to 20 ½-inch (1.2-cm) slices white bread, sandwich-loaf shaped, crusts removed 1 recipe Ginger Crème Anglaise made without the ginger (see recipe) (heat over warm water before serving) or vanilla ice cream 1 to 2 Tbsp. (15 to 30 mL) icing sugar to garnish Instructions Melt the butter in a frying pan large enough to hold all the fruit. Add the pears, apples, star anise, vanilla bean, and lemon juice. Stir and cook over medium heat for 3 to 4 minutes. Add the sugar and maple syrup and cook, stirring occasionally, for another 5 minutes, approximately, or until the juice from the fruit is almost all evaporated and the fruit is slightly softened but still holds its shape. Remove from the heat. Add the cranberries, sherry, and orange zest. When the mixture is cool, scrape the seeds from the vanilla bean into the mixture and remove the star anise. You will have about 6 cups (1.5 L) of fruit. Preheat the oven to 375°F (190°C). Brush 1 side of each slice of bread with melted butter. Cut enough slices of bread into triangles to line the bottom of an 8-cup (2-L) charlotte tin. The triangles should be overlapping and butter-side down. (Metal charlotte tins look like small angel food tins without the center cone. It is hard to find a substitute.) Brush lightly with more melted butter. Cut the rest of the bread slices into wide strips and line the side of the pan, buttered side against the pan. Again, overlap the pieces of bread. Fill the middle of the tin with the fruit, pressing against the bread with a spoon. Cover the fruit filling with overlapping slices of bread and brush with more melted butter. Place in the oven and cook for 40 minutes. Check after 20 minutes to make sure the top is not over-browning. Cover with foil if it is. Remove from the oven and let rest for 20 to 30 minutes. Turn out onto a plate, dust with icing sugar, and pour the crème anglaise around the edge of the plate. Serve warm.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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