Baked fruit charlottes Recipe

 
Baked fruit charlottes Recipe
    Ingredients

    Vegetable oil, to grease
    2 large brioche loaves, cut crossways into 5mm-thick slices
    125g unsalted butter, melted
    Amaretto ice-cream, to serve

Filling

    2 x 150g punnets fresh blueberries
    100g caster sugar
    1 1/2 teaspoons finely grated orange rind
    2 tablespoons fresh orange juice
    1 teaspoon mixed spice
    2 x 120g punnets fresh raspberries
    1 x 250g punnet fresh strawberries, hulled, washed, chopped
    4 fresh figs, finely chopped

Baked fruit charlottes Recipe
    Method

    Step 1

    Brush ten 250ml (1-cup) capacity metal dariole moulds with oil to grease. Line bases with non-stick baking paper.
    Step 2

    Use a 6cm-diameter round pastry cutter to cut 10 discs from brioche. Brush with melted butter and place in base of moulds. Use a 7cm-diameter round pastry cutter to cut 10 discs from brioche and set aside. Cut remaining brioche crossways into 2.5cm-thick slices. Brush with a little melted butter. Line sides of the mouldswith brioche slices, overlapping slightly.
    Step 3

    To make the filling, place blueberries, sugar, orange rind and juice, and mixed spice in a saucepan over low heat. Cook, stirring, for 1 minute or until sugar dissolves. Simmer, covered, for 5 minutes or until blueberries are tender. Remove from heat. Transfer to a large bowl. Add raspberries, strawberries and figs. Stir to combine. Set aside for 10 minutes to cool.
    Step 4

    Preheat oven to 200°C. Spoon filling among moulds and top with reserved brioche discs. Brush with any remaining butter and place on a baking tray. Bake in preheated oven for 25 minutes (cover with foil if they brown too quickly). Remove from oven and set aside for 10 minutes to cool slightly.
    Step 5

    Turn onto serving plates and serve immediately with amaretto ice-cream.

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1/25/2016 07:21:00 PM