Home › The Waldorf Kitchen › Pear Charlotte

Pear Charlotte

Cut some thin slices of stale bread, without the crust, and cut out a round with a one and one-half inch in diameter tin-cutter, then cut some heart-shaped pieces of bread, and dip them and the round piece in warmed butter. Put the latter at the bottom of a plain round charlotte mould, arrange the heart-shaped pieces overlapping each other round it, cut the slices of bread into strips one and one-half inches wide and of the height of the mould, dip them in butter and stand them all round the mould, also overlapping each other. Pare and core fifteen pears, cut them in quarters, put them in a sautepan with a little butter and vanilla sugar, and fry them. Put the pears in the mould when cooked, and brown the charlotte in the oven. Turn the charlotte out on a hot dish, mask it with reduced apricot jam, and serve.