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Bartlett Pear Charlotte

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Ingredients

Ingredients for 5 Servings

  • 2 lbs 1k g Bartlett pears, fully ripe
  • 4¼ cup 1l Simple syrup (see p. 40)
  • ½ cup 125 ml White wine
  • ¾ cup 200 ml Champagne (or dry sparkling wine)
  • Juice of 1 lemon
  • 1 Sheet gelatin
  • 2 tbsp Pear brandy
  • 2 Egg whites
  • 1 tbsp Granulated sugar
  • Mint leaves to garnish

For the Blackcurrant Sauce

  • 4.5 lbs 2000 g Blackcurrants, crushed
  • 4 tbsp Sugar
  • 3 tbsp Blackcurrant liqueur
  • Blackcurrant juice as needed

Instructions

  • Peel, halve, and core the pear.
  • Boil the simple syrup with ⅔ of the white wine, ⅔ of the champagne and a bit of the lemon juice.
  • Poach 5 pear halves in the liquid.
  • Boil the rest of the pears with the rest of the white wine, champagne, and lemon juice to make a purée and then sieve.
  • Cut the poached pear halves the long way into thin slices and line 5 small charlotte molds in a fan pattern.
  • Warm the pear brandy, dissolve the moistened gelatin in it, and mix into the pear purée.
  • Beat the egg whites to stiff peaks with sugar and fold into the pear purée.
  • Fill the molds and chill for about 2 hours.
  • For the blackcurrant sauce, mix all the ingredients together, sieve, and thin with blackcurrant juice if the sauce is too thick.
  • Pour the sauce onto dishes, place pear charlottes on top, and garnish with mint.
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Course; Dessert / Fruit / Sauce
Cuisine; Austria / European