Pear Charlotte with Golden Caramel Sauce

The term charlotte is used to describe two significantly different desserts: hot charlottes, which are baked with a fruit filling, and cold charlottes, which have a bavarois or custard filling. The two characteristics these desserts share is that the charlotte molds are lined before the filling is added (with buttered bread, sponge cake, or thinly sliced fruit) and, after the filling has set up, the desserts are unmolded before they are served. The first well-known chilled charlotte