Pear and Raisin Charlotte

• 2 tablespoons soft unsalted butter
• 1 cup golden raisins
• 6 tablespoons dark rum
• 8 ripe but firm pears, preferably Bosc, peeled, cored and coarsely chopped
• 13 cup sugar (approximately)
• 1 teaspoon vanilla extract
• 12 thin slices firm-textured white bread
• 10 tablespoons clarified unsalted butter
• Whipped cream, creme fraiche or custard sauce

1. Use some of the softened butter to lightly coat a five- to six-cup charlotte mold, souffle dish or deep round baking dish.
2. Put the raisins in a dish and add the rum.
3. Melt the remaining softened butter in a large, heavy skillet.
4. Add the pears and sugar and cook over medium-high heat for about 10 minutes, until the pears have softened almost to a puree and most of the liquid has evaporated.
5. Stir in vanilla, the raisins and rum.
6. Continue cooking over low heat another 10 minutes or so, until the mixture forms a thick puree.
7. Adjust sweetening to taste.
8. Remove from heat.
9. Preheat oven to 425 degrees.
10. Cut eight of the bread slices in half to form rectangles and the rest in half diagonally.
11. Heat some of the clarified butter in a skillet and saute the pieces of bread until they are golden brown on one side only, adding more butter as needed.
12. Fit the triangles, sauteed side down, in the bottom of the baking dish so they fit exactly.
13. Trim away any excess and reserve.
14. Arrange the rectangles, sauteed side out, around the sides of the dish, overlapping slightly.
15. Fill the center with the pear mixture and, if necessary, trim the bread rectangles to be level with the fruit.
16. Scatter all trimmings on top.
17. Cover the top with foil and bake about 30 minutes.
18. Remove and allow to cool for an hour.
19. Unmold the charlotte.
20. Serve with whipped cream, creme fraiche or custard sauce.

butter, golden raisins, dark rum, sugar, vanilla, thin slices firmtextured white bread, butter, cream

Taken from cooking.nytimes.com/recipes/5540 (may not work)