Pear Charlotte


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

We use brioche when making charlottes because it produces a crispier, richer crust. The charlottes can be made ahead and reheated.


  • 7 ripe pears, peeled, cored, and sliced ¼ inch thick
  • cup plus 1 tablespoon sugar
  • Pinch salt
  • 1 tablespoon pear liqueur
  • tablespoons freshly squeezed lemon juice
  • 1 loaf Brioche sliced 3/16 inch thick, crusts removed
  • 4 ounces (1 stick) sweet butter
  • 1 teaspoon ground cinnamon
  • 1 recipe Vanilla Custard Sauce
  • 1 recipe Chantilly Cream

Eight 6-ounce ramekins 3 inches in diameter and 1½ inches deep


Preheat the oven to 350 degrees.

Put the pear slices in a large sauté pan with cup sugar, the salt, pear liqueur, and lemon juice. Cook the mixture, stirring occasionally, over medium heat for about 10 minutes, until the pears are soft. Set aside to cool.

Place the butter, the remaining 1 tablespoon of sugar, and the cinnamon in the bowl of an electric mixer. Using the paddle attachment on medium speed, cream the mixture until it is smooth.

Butter each piece of brioche with the cinnamon butter. With the long side of the bread closest to you, cut each slice into 3 pieces. Line the sides of the ramekins with the brioche pieces, butter side against the ramekin.

Compactly fill the inside of each ramekin with about ¼ cup of the pear mixture. Trim off any brioche that sticks up above the ramekin.

Bake the charlottes for 15 to 20 minutes, until the brioche is toasted. Unmold and serve warm with vanilla custard sauce and chantilly cream.