Charlotte with plums and pears
Instructions
Peel the pears, cut into pieces, then whisk them with the juice of half a lemon.
Add the sugar and stir.
Cook prunes in wine.
After a quarter of an hour drain, keep some aside for the topping and blend the other.
In a saucepan pour the juice of pears and plums, put on the fire and heat without boiling.
Add currant jelly, let it dissolve well and then let cool.
Stir the whipped cream mixture.
Grease a mould from charlotte, foderatene bottom and walls with ladyfingers, pour a little cream and continue alternating layers of cream and chopped layers of ladyfingers, finished with ladyfingers.
Keep in refrigerator for 3 hours.
Drafted and decorated with plums.
Ingredients and dosing for 6 persons
- 200 g of pitted prunes
- 24 cookies ladyfingers
- 500 G = = Pere
- 30 cl of cream
- 65 g of currant jelly
- 100 cl of red wine
- 1/2 lemon
- 150 g of sugar
- Butter