MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poire William Charlottes
 Categories: Cakes, Fruits, Nuts, Booze, Dairy
      Yield: 6 Servings
 
MMMMM----------------------------CAKE---------------------------------
      8 tb Unsalted butter; softened,
           - more for baking pan
  1 1/4 c  + 2 tb all-purpose flour;
           - more for dusting
      1 ts Baking powder
    1/2 ts Salt
  1 1/4 c  Sugar
      3 lg Eggs
    1/3 c  Milk
    3/4 c  Poire William (pear brandy)
      1 c  Peeled, diced pear
    1/2 c  Fine chopped, toasted,
           - pistachios

MMMMM--------------------------FILLING-------------------------------
      1 md Pear; peeled, chopped
      2 tb Poire William (pear brandy)
    3/4 c  + 2 tb milk
      4 lg Egg yolks
    1/2 c  Sugar
        pn Salt
      1 c  Heavy cream
  3 1/4 ts Unflavored gelatin
 
  MAKE CAKE: Set oven @ 325┬░F/165┬░C.
  
  Butter a 9" by 12" baking pan. Line bottom with
  parchment paper. Butter lining; then flour pan, tapping
  out excess. Whisk together flour, baking powder, and
  salt.
  
  Put butter and sugar in the bowl of an electric mixer
  fitted with the paddle attachment; cream on medium speed
  until pale and fluffy. Mix in eggs, one at a time. Add
  flour mixture in three additions, alternating with two
  additions of milk. On low speed, mix in 1/4 cup brandy
  and the pear and nuts.
  
  Pour batter into prepared pan; spread evenly. Bake until
  golden brown and springy to the touch, about 40 minutes.
  Let cool completely on a wire rack.
  
  Invert cake to unmold; peel off parchment. Using a long
  serrated knife, trim off sides of cake. Cut cake
  crosswise into quarters (each about 2 1/2" wide). Split
  quarters horizontally into 3 strips each (to make 12
  strips total).
  
  Cut 10 strips crosswise into 6 (1/2" by 2 1/2"
  rectangles. Using a 2" round cookie cutter, cut out 6
  rounds from remaining 2 strips.
  
  Line 6 charlotte molds (4" in diameter and 2 1/4" high)
  or 10-ounce ramekins with overlapping strips, standing
  them vertically (about 10 strips per mold). Press 1
  round onto bottom of each mold. Using remaining 1/2 cup
  brandy, brush cake in molds.
  
  MAKE FILLING: Puree pear and brandy in a food processor;
  set aside. Prepare an ice-water bath; set aside. Heat
  milk in a medium saucepan over medium heat until just
  about to simmer.
  
  Whisk together yolks, sugar, and salt. Pour half of hot
  milk into yolk mixture, whisking constantly. Add yolk
  mixture to the remaining hot milk in pan; whisk. Cook
  over medium heat, stirring with a wooden spoon, until
  mixture is thick enough to coat back of spoon. Pour
  through a fine sieve into a bowl set in ice-water bath.
  Let cool, stirring occasionally.
  
  Beat cream to soft peaks; set aside. Sprinkle gelatin
  over 1/4 cup water in a medium heatproof bowl. Let stand
  1 minute to soften. Set bowl over a pan of simmering
  water; stir until gelatin is dissolved. Stir gelatin
  mixture into custard in ice-water bath. Stir in pear
  puree.
  
  Whisk mixture in bowl in bath until it thickens to a
  puddinglike consistency. Whisk in whipped cream. Divide
  mixture among molds (about 1/2 cup per mold). Cover with
  plastic wrap directly on surfaces; refrigerate until
  set, about 1 hour. Run a knife around edges of
  charlottes; invert onto plates. Serve cold.
  
  Makes 6
  
  RECIPE FROM: https://www.marthastewart.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "I don't necessarily agree with everything I say." -- Marsall McLuhan
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)