Pear charlotte

Yield: 1 Servings

Measure Ingredient
1 Unpeeled Bartlett or Anjou pear
Vegetable Cooking Spray
8 slices (1/2 ounce) very thin white bread
3½ pounds Very ripe Barlett or Anjou pears
2 teaspoons Margarine
⅓ cup Firmly packed dark brown sugar
1½ tablespoon Ground cinnamon
¾ cup Vanilla nonfat frozen yogurt, softened.

Cut one pear in half lengthwise. Cut ⅛ inch slice from one of pear halves. Coat a 1 quart glass souffle dish with cooking spray; line bottom of dish with wax papper. Center pear slice in bottom of dish. Trim crusts from bread; discard crusts. Cut one slice bread into small cubes; set aside. Cut 5 slices in half lengthwise. Standing bread slices vertically in dish, line sides with 10 bread havles.

Place 1 bread slice in bottom of dish; arrange bread cubes tightly around whole bread slice.

Peel and core remaining pears; cut lengthwise inclue slices to equal 8 cups, set aside.

Melt margarine in a large skillet over medium heat. Stir in a large skillet over medium heat. Stir in sugar, lemon juice and cinnamon. Add pears; stir gently. Cover and cook pears 15 minutes, stirring occasionally.

Uncover and cook pears an additional 15 minutes. Drain pears, reserving liquid.

Spoon pear mixture into dish; press firmly with the the back of the spoon.

With scissors, trim tops of bread havles even with pears; reserve trimmed bread tops. Dip remaining whole bread slice and reserved trimmed bread tops in reserved pear liquid; arrange in center of dish over pears. Cover bread completely with aluminum foil, and cut 6 (1 inch) slits in foil. Bake at 350 degrees for 50 minutes or until lightly browned. Uncover and cool in dish 1 hour on a wire rack.

To serve, loosen edges of charlotte with a knife; invert charlotte onto serving plate. Combine yogurt and ¼ cup plus 2 tablespoons rserved pear cooking liquid; stir well. Serve with charlotte. Yield: 6 servings (serving size: 1 wedge charlote plus 3 tablespoons yogurt sauce) calories: 262 (10% from fat), protein 3.5g, fat 2.9g, carb 59.9g, fiber 6⅒ g, chol 1 mg, iron 1½ mg, sodium 131mg, calcium 86 mg.

Cooking Light, September 1993

Posted to FOODWINE Digest 7 November 96 Date: Thu, 7 Nov 1996 19:10:51 -0800 From: bond <bond@...>

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