Pear Charlottes With Chamomile Creme Anglaise
- RAISINS AND PEARS:
- 1/2 cup water
- 1/4 cup sugar
- 3/4 cup golden raisins
- 1/4 cup dark rum
- 3 tablespoons honey
- 1 3/4 pounds firm but ripe Bartlett pears - (abt 4 med) peeled, cored, and cut into 1/2" cubes
- 2 brioche or egg bread loaves - (16 oz ea) crusts trimmed, bread cut into 1/3"-thick slices
- 1 1/3 cups heavy whipping cream
- 6 tablespoons sugar
- 3 large eggs
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- Chamomile Crème Anglaise (see recipe)
For Raisins And Pears: Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat. Mix in raisins and rum. Let soak 1 hour. Drain raisins.
Meanwhile, heat honey in large nonstick skillet over medium heat. Add pears; sauté just until tender, about 2 minutes. Cool. Mix in raisins.
For Custards: Preheat oven to 350 degrees. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar. Place cups on baking sheet. Place 8 bread slices on work surface. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Warm in 350 degree oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.
This recipe yields 8 charlottes.