Baked fruit charlottes
Serving Size: 12
INDREDIENTS
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
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.
NOTES
You can prepare the puddings to the end of step 3 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Continue from step 4, 35 minutes before serving dessert.
SOURCE
http://www.taste.com.au/recipes/baked-fruit-charlottes/66a09ee1-1988-4596-b60e-c9acc003fe11
