Recipe - Pear Charlotte

1 Unpeeled Bartlett or Anjou
pear
Vegetable Cooking Spray
8 sl (One half ounce) very thin white
bread
3 One half pound Very ripe Barlett or Anjou
pears
2 teaspoon Margarine
1/3 cup Firmly packed dark brown
sugar
1 One half tablespoon Ground cinnamon
Three fourths cup Vanilla nonfat frozen
yogurt, softened.

Cut one pear in half lengthwise. Cut 1/8 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 One fourth 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
6.1 g, chol 1 mg, iron 1.5 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@TRIAX.COM