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Recipes provided with the Spirit of Aloha by
Hawaii’s Chef’s, Families, Friends, and Businesses through…
Warm Pear Charlotte
For the warm pear charlotte: 1-7 oz. ramekin (small round glazed ceramic dish
commonly used to serve crème brulee, soufflé)
3 slices bread, trimmed
3 oz. butter
1 pc. cinnamon stick
Butter the ramekin. Melt the butter together with the cinnamon stick. Dip the
bread in the infused butter and line the bottom and the sides of the ramekin
with the bread.
1 whole pear, peeled and diced (Bartlett or Comice)
1 Tbsp. butter
One quarter piece vanilla bean (1/4 pc.)
1 pc, cinnamon stick
One and three quarter Tbsp. sugar (1 ¾ Tbsp.)
Melt butter with the vanilla bean and the cinnamon stick in a pan and add the
pear and the sugar. Cook the pear until caramelized. Fill the ramekin with the
pear mixture and top with a piece of buttered bread. Press firmly on the top to
even out the top of the charlotte. Bake in a 350 degree F. oven for 15 minutes.
Unmold.
For the cinnamon crumble:
3 Tbsp. butter
3 and one half Tbsp. sugar (3 ½ Tbsp.)
One half cup flour (1/2 cup)
One quarter teaspoon cinnamon (1/4 tsp.)
Mix all the ingredients until it forms a crumble. Bake in a 350 degree F. oven
for 10-15 minutes until lightly browned.
For the pear shavings:
1 pc. pear
Slice the pear with a mandolin (Japanese slicer) as thin as you can without
shredding the pear. Place on a pan lined with a silpat mat. (made of silicone
and fiberglass which replaces the need for parchment paper) Bake in a 300 degree
F. oven for 20-30 minutes until dried and lightly browned.
For the vanilla foam:
1 cup milk
3 pc. egg yolk
4 Tbsp. sugar
One quarter piece vanilla bean (1/4 pc.)
1 gram gelatin
Combine the milk and vanilla bean in a pot and bring to a boil. Combine the egg
yolk and sugar in a bowl and mix well. When the milk comes to a boil, add the
hot milk to the egg yolk mixture while mixing. Return to the pot and with a
spatula, continuously stir the mixture until it thickens or reaches 180 degrees
F.
Dissolve the gelatin in water and add it to the sauce. Cool down the sauce over
an ice bath, You can create a foam by using a hand blender.
To plate:
Place the charlotte in the center of the plate. Garnish with the cinnamon
crumble. Top with vanilla ice cream and arrange the pear shavings around the ice
cream. Finally, using a spoon, place a spoonful of the foam around the
charlotte.
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