PEACH CHARLOTTE
No bake. Cooking time is refrigerating time. My father loves peaches, so when we have get togethers I usually make a peach dessert. Taken from Family Circle 2003. Sounds like alot of instructions, but it is very easy and pretty.
Provided by Curlee
Categories Dessert
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Filling:.
- In saucepan, stir sugar and cornstarch. Gradually whisk in milk. Heat over medium-high heat, slowly stirring, until mixture comes to boiling, 3 minutes; boil until very thick, 1 minute.
- In bowl, lightly beat yolks. Stir 1/3 cup of hot milk mixture into yolks. Stir yolk mixture into milk mixture in pan; cook over medium-low heat, stirring, until instant-read thermometer registers 160, about 4 minutes.
- Scrape into bowl. Stir in almond extract. Place plastic wrap directly on surface; let cool. Refrigerate until very thick, 45 minute.
- Charlotte:.
- Line bottom of 9in springform pan with foil. Coat foil and sides of pan with cooking spray. Stand landyfinger halves upright around side of pan. Line bottom with halves, tearing into pieces to fit.
- Thinly slice 2 peach halves for garnish and reserve. Place remaining halves, cut side down, in bottom of pan on top of fingers. Spoon filling over peaches.
- Pour schnapps into small saucepan. Sprinkle gelatin over top. Let stand 5 minutes to soften. Gently heat over low heat until gelatin dissolves completely. Let cool.
- In large bowl, beat the cream until foamy. Gradually beat in sugar until very soft peaks form. Beat in vanilla and gelatin mixture and continue to beat until stiff peaks form.
- Spoon whipped cream over filling in pan. Arange reserved peach slices around edge. Cover and refrigerate for 4 hours or overnight.
PEAR CHARLOTTE
We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.
Provided by Food Network
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Put the pear slices in a large saute pan with 2/3 cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.
- Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.
- Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, buttered-side against the ramekin.
- Compactly fill the inside of each ramekin with about 1/4 cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.
- Bake the charlottes for 15 to 20 minutes, until the brioche is toasted.
- Spoon some of the vanilla custard sauce on 4 plates, and unmold the charlottes on top.
- Top each with a dollop of creme fraiche.
- Whisk together the egg yolks, sugar, and salt in a stainless steel mixing bowl until
- creamy. Set aside.
- Put the milk and the vanilla extract or vanilla bean in a heavy-bottomed saucepot. Scald the milk, and slowly whisk it into the egg mixture. Put the bowl over a pot of simmering water and cook the custard, stirring constantly with a wooden spoon, for about 5 minutes, until it begins to thicken. It should coat the back of the wooden spoon. Do not let it boil.
- Cool the custard sauce over an ice bath. Strain and refrigerate until ready to use. Custard sauce will keep for 2 days in the refrigerator.
PEACH-CHERRY LAMBIC CHARLOTTE
Categories Beer Dessert Fourth of July Quick & Easy Cherry Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, 12-15 minutes. Let cool.
- Meanwhile, butter ramekins and sprinkle with sugar. Butter 1 side of bread slices with remaining 1/4 cup butter; cut into 2x1" strips. Line bottom and sides of ramekins with bread strips, buttered side against ramekins, cutting to fit and filling in gaps with scraps.
- Toss peaches, cornstarch, lemon zest, lemon juice, salt, and remaining 2 tablespoons sugar and 1 tablespoon honey in a medium bowl. Fold in cherry mixture. Divide fruit mixture among ramekins, pressing in gently. Cover with remaining bread, buttered side up, cutting to fit and filling in gaps with scraps. Sprinkle lightly with sugar.
- Place ramekins on a rimmed baking sheet and bake until juices are bubbling and bread is golden brown, 30-40 minutes. Let cool 10 minutes. Turn out charlottes and serve with whipped cream.
PEAR CHARLOTTE
This recipe for a mouthwatering pear charlotte is from Emily Luchetti's "Classic Stars Desserts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, combine pears, 1/3 cup sugar, salt, and lemon juice and cook over medium-high heat, stirring occasionally, until pears are soft and juicy, about 10 minutes. Increase heat to high and continue cooking until liquid evaporates, about 5 minutes. Remove from heat; let cool to room temperature.
- In a medium bowl, combine butter, remaining tablespoon sugar, and cinnamon; mix until smooth.
- Lay the side of a 5-ounce ramekin on top of the bread, and cut bread into pieces that are 1/2 inch thicker than the height of the ramekin. Turn each piece on its side and slice 3/8 inch thick.
- Butter one side of each piece of brioche with the cinnamon-sugar butter. With a long side of the bread closest to you, cut each slice vertically into 4 equal pieces. Line only the sides of the ramekins with the brioche pieces, buttered side against the ramekins. Bread should fit snugly around ramekins without any gaps.
- Divide pear mixture evenly between each ramekin, pressing down to compact. Using a serrated knife, trim off any bread that extends above the rim of the ramekins.
- Place ramekins on a baking sheet. Bake until tops are golden brown, about 20 minutes. Remove from oven and let cool 5 minutes, and then invert onto individual plates to unmold. Drizzle custard sauce around each charlotte and top with chantilly cream. Serve warm.
PEACH PIZZA
Homemade peach glaze over a pizza crust. Make sure you use the Self-Rising Flour. When placing the pizza in the refrigerator in the topping and glaze steps make sure you cover it with plastic wrap so it does not absorb the odors from the refrigerator.
Provided by Charlotte J
Categories Dessert
Time 30m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Crust:.
- Combine flour, powdered sugar, and butter, mixing well.
- Pat dough out into a 14-inch pizza pan.
- Bake for 10 minutes at 325°F or until lightly browned.
- Cool.
- Topping:.
- Combine cream cheese, condensed milk, lemon juice and almond.
- Mix well and spread on the cooled crust.
- Chill thoroughly.
- Glaze:.
- Combine powdered sugar and cornstarch in a large saucepan.
- Add water mixing until smooth, cook over medium heat until thickened, about 5 minutes, stirring constantly.
- Add peaches and stir in food coloring.
- Cool completely. Spread peach glaze mixture over cream cheese layer and chill.
- Serve.
Nutrition Facts : Calories 4016.4, Fat 208.7, SaturatedFat 130.2, Cholesterol 628.5, Sodium 3422.2, Carbohydrate 490.4, Fiber 14, Sugar 363.4, Protein 68.3
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