Apple and Pear Charlotte
|Serves: 6 people || Recipe course: Dessert ||Total time (min.): 60 |
A beautiful dessert packed with apples and pears.
- 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
- High Speed Slicer Shredder or Food Processing Attachment
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
If using the Food Processing Attachment slice the fruit in batches.