Apple and Pear Charlotte

Apple and Pear Charlotte

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:

Serves 6 
Preparation time : 20 minutes plus standing 
Cooking time : 40 minutes
Tools: Food Processing Attachment

What is Charlotte?

A Charlotte is a type of cold dessert also known as an “ice-box cake”. Traditionally, stale bread dipped in butter was used as the lining but through the years sponge cake or ladyfingers became customary.

Method

  1. Peel, core and quarter the apples and pears, using the High Speed Slicer Shredder or Food Processing Attachment fitted with the thick slicing plate, slice the fruit. Toss in the lemon juice.
  2. Pour the wine into a frying pan, add the sugar, ground cinnamon and lemon rind and stir over a low heat, until the sugar has dissolved. Add the apples and pears, cover and cook over a low heat for about 5 minutes, until just tender, turning the fruit over 3-4 times to ensure it cooks evenly.
  3. Lift the fruit out with a slotted spoon into a bowl and set aside. Boil the juices to reduce to about 45ml (3 tbsp) and pour over the fruit.
  4. Preheat the oven to 200°C/400°F/Gas 6. Grease a 15cm (6 inch) Charlotte mould or deep cake tin. Lightly butter the bread slices and remove the crusts.
  5. Cut a round of bread to fit the base of the mould or tin, filling any spaces if required and place butter side down. Cut the remaining slices of bread in half lengthwise.
  6. Arrange sufficient bread slices around the sides of the mould so they fit neatly and tightly together, butter side out. Place the fruit slices in the mould, cover the top with the remaining bread slices, to fit.
  7. Bake for 30 minutes, covering with foil after 20 minutes, if the top starts to over-brown. Leave to stand for 10 minutes, then turn out, dredge with caster sugar and serve.

Cook’s Note
If using the Food Processing Attachment slice the fruit in batches.

Ingredients

500g (1.lb) cooking apples
500g (1.lb) ripe but firm pears
grated rind and juice of 1 lemon
150ml (. pint) dry white wine
75g (3oz) caster sugar
2.5ml (. tsp) ground cinnamon
50-75g (2-3oz) butter
8-10 large slices close-textured white bread, 5mm (. inch) thick
caster sugar, for sprinkling

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