Pear Charlotte

A Charlotte dessert is usually expected to be fruit inside slices of bread that are moulded into a pudding basin. I have used this idea, but instead layered the bread slices in a dish and brushed them with butter, then added pear chunks spiced with cinnamon. It is a simple dessert that is a great way to use up leftover bread and delicious on a cold winter day.

Recipe - Serves 6

For the fruit:

• 4 medium pears, peeled and dices
• 1 tsp ground cinnamon
• 2 tsp cornflour
• 60g caster sugar
• 2 tbsp water

For the bread layers:

• 4-6 slices white bread, crusts removed
• 25g butter, melted
• 10g demerara sugar
• Butter, for greasing

Put the pear chunks in a pan and place over a medium heat. Add the cinnamon, cornflour, sugar and water and cook for 20 minutes, or until softened. Remove and leave to cool.

Grease an oven proof pudding dish with butter and set aside. Preheat the oven to 180C. 

Slice the each piece of bread into 3 or 4 strips and cover the base of the dish with a layer. Brush all over with butter. Spoon half the pear mixture over the bread then repeat with another bread layer, brushing with butter. Add the rest of the pear mixture and arrange a few remaining strips of bread over the top. 

Brush the top bread slices with butter and sprinkle with demerara sugar. Bake for 25 minutes or until browned and crisp, and the fruit is hot. Remove and stand for 5 minutes then serve warm.