Mother’s Day Recipes: Apple and Pear Charlotte
There’s no denying how much we all love our mum’s cooking but why not turn the tables this Mother’s Day?
Get in the kitchen and try out this easy but delicious apple and pear charlotte recipe, top with caramel sauce to give it some extra kick!
Here’s what you’ll need and how to make it –
Apple and Pear Charlotte with Caramel Sauce
Serves: 4
Preparation: 30 minutes
Cooking time: 25-30 minutes
For the Charlottes:
250g Bramley apples
250g ripe pears
Finely grated zest and juice of 1 lemon
2 tbsp soft light brown sugar
¼ tsp ground cinnamon
60g soft butter
12-14 slices Newburn Bakehouse Spiced Loaf by Warburtons
For the sauce:
75g soft light brown sugar
75g unsalted butter
100ml double cream
You will also need 4 metal dariole moulds or ramekin dishes.
Method:
Pre heat the oven to 220C/200C fan/ Gas 7
Peel, core and roughly chop the apples and pears. Place in a saucepan along with the lemon zest and juice, sugar and cinnamon. Cover with a lid and cook for about 10 minutes stirring occasionally, until softened. Remove the lid and cook for a minute or so to thicken. Remove from the heat.
Use all but 15g of the butter to grease the dariole moulds or ramekin dishes. Using suitable sized pastry cutters, cut 4 circles of the Newburn Bakehouse spiced loaf to fit the base of the moulds and 4 to fit the top of the moulds.
Cut the crusts away from the remaining bread and slice into fingers. Put a bread disk into the base of each mould and lay the bread fingers around the edges covering all the way around. Don’t worry if they break or crumble, just press into place, covering all the way around.
Spoon the apple and pear mixture into the moulds. Spread the reserved butter onto the remaining bread circles and press on top of the charlottes, buttered side up. Press down firmly to secure in place.
Sit on a baking sheet and bake for 15 minutes until golden.
Meanwhile, to make the caramel sauce, place the sugar, butter and cream in a small saucepan and place over a low heat. Stir until you have a thick sauce consistency.
Once the charlottes are cooked, carefully run a knife around the edge of each one to loosen and gently turn onto plates. Serve with the warm caramel sauce to pour over.