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10 to 11 Bosc pears, peeled, cored, and sliced into 1/2"-thick wedges
Heat a large high-sided skillet or sauté pan over high heat. Add half the pears and 1/3 cup sugar. Cook, stirring occasionally, for 5 minutes.
Add 1 cup cranberries, and continue to cook until pears are soft and just beginning to turn golden, 12 to 20 minutes (cooking time will vary depending on the type of pears and their ripeness). Remove skillet from heat, and transfer pears to a large bowl to cool. Repeat process with the remaining pears, cranberries, and 1/3 cup sugar.
Heat oven to 350°F.
Melt butter in a small saucepan set over medium heat, stirring occasionally. Whisk in cinnamon and remaining 2 tablespoons sugar, and set aside.
Cut the crusts from the bread. Cut each slice into three 1"x2-1/4" pieces. Discard the scraps, or save them for making bread crumbs.
Generously brush 1 side of the cut bread pieces with the butter mixture. Leaving the bottom open, line the sides of jumbo muffin-tin cups with overlapping pieces of bread, with the buttered side facing out, against the tin, pressing as you go.
Pack about 2/3 cup pear mixture into each muffin tin, making sure the pears are flush with the top of the tin and the bread slices.
Place the tin in the oven, and bake until the bread is golden brown on the outside, about 20 minutes. Transfer the muffin tin to a wire rack to cool for 10 minutes.
Unmold the charlottes by inverting onto a baking sheet or cutting board. Serve immediately with Vanilla Bean Creme Anglaise and Cranberry Compote.
Posted by Dotty B., Z'L
Nutritional Info Per Serving: N/A
2/3 cup plus 2 tablespoons sugar
2 cups cranberries
1 cup (2 sticks) unsalted butter
2 teaspoons ground cinnamon
20 slices best-quality white bread
Vanilla Bean Creme Anglaise (click here for recipe)
Cranberry Compote (click here for recipe)