Peach Cherry Lambic Charlotte Food

PEACH-CHERRY LAMBIC CHARLOTTE

Peach-Cherry Lambic Charlotte image

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

Ingredients

1 cup pitted cherries
1 cup cherry lambic
2 tablespoons honey, divided
1/4 cup unsalted butter, room temperature, plus more for ramekins
2 tablespoons sugar plus more for sprinkling
1 12-ounce loaf brioche or Pullman, crusts removed, sliced 1/3" thick
4 large ripe peaches (about 1 1/2 pounds), peeled, sliced 1/4" thick
1 tablespoon cornstarch
1/2 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/8 teaspoon kosher salt
Whipped cream (for serving)

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.

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PEACH–CHERRY LAMBIC CHARLOTTE RECIPE | BON APPéTIT

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Preheat oven to 350°. Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, …
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Preheat oven to 350°. 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-inch 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.

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