Caramel Pear Charlottes with Caramel Sauce


  • 6 firm-ripe Bosc pears (about 2 ¾ pounds)
  • ½ vanilla bean
  • 2 tablespoons sugar
  • 1 stick (¼ cup) unsalted butter, softened
  • 20 slices firm white sandwich bread (from about two 1-pound loaves)
  • 1 cup sugar
  • 3 tablespoons heavy cream
  • + 2 more ingredients
    • 3 tablespoons unsalted butter
    • 3 tablespoons poire William (French pear brandy)

1. Make charlottes: Peel and core pears and cut into 1/4-inch dice. With a knife halve vanilla bean lengthwise and scrape seeds into a small bowl. In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale gol...

View full recipe at SpringPad


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