Charlotte with pears and nuts

A Charlotte with pears and nuts is a delightful and elegant dessert. It combines the lightness of a Charlotte with the sweet and nutty flavors of pears and nuts. Here's a recipe to make it:

Ingredients:

For the Pear Filling:

• 4 ripe pears, peeled, cored, and sliced
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon (optional)

For the Nutty Filling:

• 1 cup (100g) chopped nuts (e.g., walnuts, pecans, or almonds)
• 1/4 cup (50g) granulated sugar
• 2 tablespoons unsalted butter

For the Charlotte:

• 12-14 ladyfingers (store-bought or homemade)
• 2 tablespoons apricot jam (for glazing)
• 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon gelatin powder (or 1 sheet gelatin)
• 1/4 cup (60ml) water (for dissolving gelatin)

Instructions:

1. Prepare the Pear Filling:

1. Cook the Pears:
   • In a skillet over medium heat, cook the pear slices with the sugar, lemon juice, and cinnamon (if using) until the pears are tender and slightly caramelized. This should take about 10 minutes. Let cool.

2. Prepare the Nutty Filling:

1. Toast the Nuts:
   • In the same skillet, melt the butter over medium heat. Add the chopped nuts and sugar, and cook until the nuts are golden and caramelized. Stir frequently to prevent burning. Let cool.

3. Prepare the Charlotte:

1. Prepare the Mold:

   • Line the sides and bottom of a Charlotte mold or a springform pan with parchment paper. Arrange the ladyfingers around the sides of the mold, overlapping slightly if necessary.

2. Prepare the Gelatin:

   • If using gelatin powder, sprinkle it over the water and let it sit for a few minutes to bloom. Then heat gently to dissolve completely. If using a gelatin sheet, soak it in cold water, then dissolve it in warm water.

3. Whip the Cream:

   • In a mixing bowl, whip the heavy cream with the sugar and vanilla extract until stiff peaks form.

4. Combine:

   • Fold the dissolved gelatin into the whipped cream until well combined.

5. Assemble:

   • Spread a layer of the pear filling at the bottom of the mold. Sprinkle the nutty filling over the pears.
   • Spread half of the whipped cream mixture over the nutty filling.
   • Add another layer of pears and nuts, then top with the remaining whipped cream mixture.

6. Chill:

   • Refrigerate the Charlotte for at least 4 hours or overnight to allow it to set properly.

4. Finish and Serve:

1. Glaze and Decorate:

   • Before serving, heat the apricot jam slightly to thin it and brush it over the top of the Charlotte for a glossy finish.
   • Optionally, garnish with extra nuts or pear slices.

2. Unmold and Serve:

   • Carefully remove the Charlotte from the mold, peel off the parchment paper, and place it on a serving plate. Slice and serve chilled.

Enjoy your Charlotte with pears and nuts—it’s a sophisticated and flavorful dessert that’s sure to impress!