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Apple and pear charlotte recipe

Apple and pear charlotte recipe

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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Pear desserts

This delightful and traditional summer dish is perfect from late spring through autumn and provides a beautiful crescendo to a huge range of menus from fish, to meat, and even Korean! Versatile, packed with flavour, moreish and balanced; use fresh pears and apples with day-old bread for a match made in heaven. Serve with fresh cream, yoghurt or ice cream.

Oxfordshire, England, UK

12 people made this

IngredientsServes: 10

  • 450g apples - peeled, cored and sliced
  • 450g pears - peeled, cored and sliced
  • 85g caster sugar
  • 1 pinch ground cinnamon
  • 2 tablespoons honey
  • 1 large lemon, juiced and zested
  • 110g butter
  • 1 baguette
  • 4 tablespoons soft brown sugar

MethodPrep:20min ›Cook:40min ›Extra time:5min cooling › Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4. Grease a large flan dish.
  2. In a large heavy-bottomed saucepan, combine the apples, pears, caster sugar, cinnamon, honey and lemon juice and zest, and cook over a medium heat for about 30 minutes, stirring occasionally, until the apples and pears become soft.
  3. Transfer the apple and pear mixture to the prepared flan dish and spread out evenly.
  4. Slice the baguette in 2cm thick discs and cut away the crusts. Spread the discs with the butter and arrange over the top of the apple and pear mixture. Sprinkle with soft brown sugar and dot with any remaining butter.
  5. Bake in the preheated oven for 20 minutes until the bread top turns golden brown. Remove from the oven and allow to cool slightly before serving.


Day-old French baguette which has been sliced and had crusts removed makes a lovely topping to this apple and pear charlotte.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

I really enjoyed this. I would have made it with the day old baguette I'd saved but my son ate it. I used a crumble topping with coconut and it turned out great-22 Oct 2015

This delightful pear and apple charlotte is the perfect end to almost any meal! Try adding sultanas to the topping for some extra yummyness.-05 Jun 2013

Apple Pear Pie Bars

I love apple season (otherwise known as Autumn) with my whole heart, and am always looking for excuses to use apples in my baking. While I love making regular old apple pies, I have to admit that I am a crust-lover, and prefer a little less fruit in my round pastries. After baking pies in rectangle shape and cutting them into small squares, I found perfection in each bite – the perfect fruit to crust ratio. Sneaking some pears in also was a good idea.

(I often add 1/4 cup of white wine in this recipe – adding it to the sauce pan along with the fruit juices. This cuts some of the sweetness and adds a lot of flavor. You still need to cook the juices/wine down to 1/2 cup. You can use your favorite wine I used Pinot Grigio. Hard Apple Cider will also work.)

Apple Charlotte

These traditional English desserts are a cacophony of flavours combined by sweet and juicy apples, fragrant cinnamon custard, and decadent butter sponge. While they can be served hot or cold, we prefer them warm with our glaze, especially when drizzled just before serving.





Combine apples, rind, juice, cinnamon, nutmeg, sugar and the water in large saucepan simmer, stirring occasionally, about 10 mins or until apples are tender. Cool strain.

Remove crusts from bread slices. Cut two 5.5 cm rounds from each of two slices cut remaining 11 slices into three strips each.

Preheat oven to 200 C (180 C fan-forced). Grease four 1 cup (250 ml) ovenproof moulds.

Brush both sides of bread with butter, place rounds in base of each mould. Line sides of moulds with bread strips, slightly overlapping edges, extending bread 1.5 cm above top edge of mould.

Pack apple mixture firmly into moulds. Fold bread toward centre to cover filling, press firmly to seal. Place moulds on oven tray.

Bake charlottes about 35 mins or until bread is golden brown. Stand in moulds 10 mins before turning onto serving plates.

Simmer jam and extra water in small saucepan, stirring occasionally, about 5 mins or until thickened slightly strain. Brush glaze over charlottes.

Meanwhile, to make quick cinnamon custard, combine ingredients in small jug. Serve charlottes warm with custard.

TIP We used metal charlotte moulds, but soufflé dishes can also be used.

Apple, Pear and Quince Charlotte

Apple Charlotte is a traditional British dessert dating back to the 18 th century. It is said that it is named after Queen Charlotte, the wife of King George III, who was patron to the English apple growers, although another theory is that the name is derived from the Old English word, charlyt, meaning a custard dish, which would date the recipe from as far back as the 15 th century.

The British Apple Charlotte shouldn’t be confused with the French Charlotte Russe, which was invented by Antoine Carême (8 June 1784–12 January 1833), after a visit to Russia. It’s a very different cold dessert of Bavarian cream set in a mould lined with ladyfingers or savoiardi.

Apple (and pear, quince etc) Charlotte is a perfect winter dessert – served steaming hot, with a wonderful contrast of crisp outer golden crust concealing the smooth, sweet filling. It can be served with cream, custard or ice cream. Although traditionally made with apples, almost any fruit of your choice will do, as long as they are cooked until the liquid has evaporated.

Apple, Pear and Quince Charlotte

Preparation: You will need a loaf tin approximately 20cm x 12cm across the top or 6 small non-stick moulds. The total time for preparation and cooking is about 1 hour and 30 minutes.

Ingredients (serve 6)
For the filling
1.5kg apples/quinces/pears (approx 4 apples, 2 pears, 1 quince)
60g butter
130g sugar
2 tbsp of water
Zest and juice of 1 lemon
a handful of sultanas or raisins
50 ml Cognac or Calvados

For the crust
about 15 slices of firm white bread
130g melted butter
2 tbsp brown sugar

Preheat the oven at 200C.
Prepare the fruit filling: Peel and core the apples, pears and quince, chop them roughly into a saucepan then place over a medium heat with the butter, sugar and 2 tablespoons of water. Grate the lemon zest into the fruit and squeeze in the lemon juice. Add the cognac and sultanas. Leave it all to soften, stirring occasionally to stop it sticking, until the fruit is tender, which takes about 15 minutes.
Once the fruit has softened, turn up the heat, stirring more regularly now, and let the liquid evaporate. After about 10 minutes you want to end up with a thick chunky filling with no excess juice. Put to one side.

Make the moulds: Cut the crusts off the bread, then cut each slice into 3 fingers. (If using individual moulds, also cut 6 rounds the same size as the base and another 5 rounds the size of the top). Melt the butter in a shallow pan, dip a pastry brush into it, then brush the bread with it on both sides.

Line the bottom and sides of the tin with the bread. Make sure there are no spaces left and press the edges of the bread firmly to seal. Spoon in the fruit filling, press down with a spoon so there are no gaps and then cover with the remaining bread or bread rounds. Sprinkle a little brown sugar over the top.
Bake for 35 minutes if using individual moulds, or 45-50 minutes for one large pudding, until the bread is crisp and deep gold. Remove from the oven and allow it to settle.

Serving: Turn the moulds out carefully onto the plates. Serve the apple pear charlotte with any remaining filling and cream, custard or vanilla ice cream.

Pear Salad with Apple-Pear Vinaigrette

1 cup pecan halves
1 Tbs. melted unsalted butter
1/4 tsp. kosher salt
21 oz. mesclun greens, washed and patted dry
2 Roma tomatoes, seeded and finely diced
1/2 cup crumbled feta cheese
2 Bartlett pears, peeled and sliced
Pear-apple vinaigrette (recipe follows)

For the pear-apple vinaigrette:

2 cups apple juice
2 cups pear nectar
1/3 cup white sugar
2 Tbs. brown sugar
1 Tbs. cinnamon
1/2 cup champagne vinegar
1/2 cup olive oil

Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

Toss the pecans in a bowl with the butter and salt. Spread them out on the baking sheet and bake for 10 to 15 minutes, or until golden brown. Cool on the baking sheet and store in an airtight container.

Pile the greens on a serving platter and sprinkle with pecans, tomato, and feta cheese. Garnish with the pear slices and drizzle with the dressing.

Combine the apple juice, pear nectar, white sugar, brown sugar, and cinnamon in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the mixture until it is reduced by half. Cool to room temperature. Whisk in the champagne vinegar, then slowly whisk in the olive oil. You can make the vinaigrette ahead, refrigerate it, and whisk it to re-emulsify.

Notes about this recipe

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Peel, quarter and core the apples. Cut into thick slices and put in a large heavy saucepan with the water. Cook covered over medium-low heat for 5 minutes. Then, uncover the pan and cook for 10 minutes until the apples are very soft.

Add the sugar, cinnamon, and nutmeg and continue cooking for 5-10 minutes, stirring frequently, until the apples are soft and thick.

Preheat the oven to 400 degrees F.

Trim the crust from the bread and brush with melted butter on one side. Slice into triangles.

Use as many as necessary to cover the base of a 6 cup Charlotte pan or souffle dish, placing the bread triangles buttered-sides down and fitting them tightly. Cut the fingers of bread the same height as the pan or dish and use them to completely line the sides, overlapping them slightly.

Pour the apple puree into the pan or dish. Cover the top with bread slices, buttered-side up, cutting them as necessary to fit.

Bake the Charlotte for 20 minutes, then reduce the oven temperature to 350 degrees F and bake for 25 minutes until well browned and firm. Let stand for 15 minutes.

To turn out, place a serving plate over the pan or dish, hold tightly and invert, then lift off the pan or dish.

Apple and pear crumble

100g (4oz) Jordans Chunky Traditional Porridge Oats
100g (4oz) butter
Finely grated zest and juice of 1 lemon
4 eating apples, peeled, cored and thinly sliced
2 pears, peeled, cored and thinly sliced
100g (4oz) clear honey
75g (3oz) light brown soft sugar
½ teaspoon vanilla extract
150g (6oz) plain flour
½ teaspoon ground cinnamon
Cream, custard or ice cream, to serve

1) Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Butter a 1 litre ovenproof baking dish with a small knob of butter.

2 ) Put the lemon zest and juice into the baking dish with the apples and pears. Add the honey and 25g (1oz) of the sugar. Add the vanilla extract and toss everything together. Bake for 10 minutes.

3 ) Meanwhile, make the crumble topping by rubbing the remaining butter into the flour, until the mixture looks like fine crumbs. Stir in the remaining sugar, cinnamon and the Jordans Chunky Traditional Porridge Oats.

4 ) Sprinkle the crumble topping over the fruit mixture and bake for a further 25-30 minutes. Serve with cream, custard or ice cream.

Cook's tips
&bull For a simple apple crumble recipe, use 3 large baking apples.
&bull Add a handful of sultanas or raisins to the fruit mixture, if you like.

Apple and pear crumble cake

150g (5 oz) Stork block
225g (8 oz) caster sugar
Zest of 1 lemon
2 medium eggs, beaten
2 tablespoons milk
225g (8 oz) self-raising flour
85g (3 oz) sultanas
225g (8 oz) eating apples and/or pears, peeled, cored and sliced

For the crumble:
100g (3 ½ oz) plain flour
75g (2 ½ oz) Stork block
75g (2 ½ oz) demerara sugar
1 teaspoon ground cinnamon

Cream Stork, sugar and lemon zest until light and fluffy.

Add eggs to creamed mixture one at a time and beat well. Stir in milk and fold in flour and sultanas.

Spoon half into a greased 22cm (9 inch) cake tin or spring form tin. Arrange sliced fruit over the mix and top with remaining mix.

Make crumble by rubbing Stork into the flour until resembling breadcrumbs, stir in the sugar and cinnamon and sprinkle over the cake mix.

Bake in preheated oven 180 °C, 160 °C fan, Gas mark 4 for 50 mins to 1 hour until golden brown and cooked through.

Delicious served warm with ice-cream or crème fraiche.

This one-bowl Russian apple cake reminds us of hospitality in difficult times

While I was growing up in Russia, several things were a given: If you saw a long line, you got in it — no questions asked (because if there was a line, it must be for something good) if in the middle of a snowy February you saw an ice cream truck, you got some ice cream and if your mom suddenly dashed to the kitchen to bake a quick cake for company, that cake would be an apple sharlotka.

The apple sharlotka I grew up with is Soviet in origin and not to be confused with its progenitor, the better-known Charlotte russe, which was created in the 19th century by Czar Alexander I’s chef. The everyday snacking cake version of my childhood was a result of scarcity — scarcity of ingredients, time and equipment.

“Labor-saving, timesaving and space-saving,” is how “Beyond the North Wind: Russia in Recipes and Lore” author Darra Goldstein described sharlotka, as we discussed how a recipe that originally used stale bread and fruit morphed into this cake. To eat apple sharlotka in its contemporary iteration is to consume a history lesson: The cake was a byproduct of Soviet women’s ingenuity and resourcefulness fueled by a strong desire to show hospitality.

Watch the video: Pear Charlotte Bruno Albouze