PEAR CHARLOTTES WITH FIG SYRUP: 180-190 C

INGREDIANTS:

LARGE PEARS -5 NO.

BROWN SUGAR -220 GM

CINNAMON STICK -1 NO.

WATER – 250 ML

DAY – OLD WHITE BREAD SLICES – 16

BUTTER [MELTED] -90 GM

THINLY SLICED DRIED FIGS – 4 NO.

BRANDY -60 ML

METHOD :

BOIL PEELED PEAR WITH SUGAR ,CINNAMON AND WATER ,AFTER BOILING REDUCE HEAT ;SIMMER .STRAIN PEARS OVER MEDIUM BOWL;RESERVE SYRUP AND CINNAMON.

CUT EIGHT 8.5 CM ROUNDS FROM EIGHT BREAD SLICES.REMOVE CRUSTS FROM REMAINING BREAD SLICES;CUT EACH SLICES INTO THREE 3 CM WIDE STRIPS,THEN HALVE IT CROSSWAYS.

COMBINE BUTTER AND 2 TABLESPOON OF SYRUP IN SMALL BOWL ;BRUSH BUTTER MIXTURE ON ONE SIDE OF ALL BREAD PIECES.PLACE ONE BREAD ROUND,BUTTERED SIDE DOWN ,IN EACH DISH;LINE SIDE OF EACH DISH WITH BREAD FINGERS,BUTTERED-SIDE AGAINST DISH,OVERLAPPING SLIGHTLY.FILL CENTRES WITH PEARS;TOP WITH REMAINING BREAD ROUNDS,BUTTTERED SIDE UP AND BAKE FOR 30 MINUTES ,UNTIL BROWN COLOUR APPEARS.

MEANWHILE BRING 1 CUP OF RESERVED SYRUP AND CINNAMON TO BOIL;ADD FIGS ;REDUCE HEAT.;SIMMER;UNTIL SYRUP REDUCES BY HALF.ADD BRANDY;SIMMER;3 MINUTES.

TURN CHARLOTTES ONTO SERVING PLATE;SPOON FIG MIXTURE OVER EACH CHARLOTTES