Hot charlotte pears

Peel the pears, cut into quarters and washed the central core.

In a saucepan melt 100 g of butter, add the pears, drizzle with lemon juice and stir.

Sprinkle sugar, lower the heat to low and simmer until the feel almost hold (about 15-20 minutes).

Grease the mould from charlotte; wash the slices of bread crust that imburrerete and from which derive some triangles, enough to line the bottom of the mold, and some strips with which fodererete the walls (the buttered side of the bread must be facing the inside of the mold).

Coarsely chopped candied orange zest.

As soon as they are cooked pears add three-quarters of the chopped rind and brandy; turn the whole thing into the mold on the bread, then leveling the surface.

Cover the pears with remaining buttered bread (greasy side towards the fruit) that have cut into triangles to form a radial pattern.

The charlotte in the oven for 30 minutes, then down the canvas on a sweet dish leaving over again for a while the mold.

Chop the chocolate and put it in a small saucepan with the cream and the remaining spirits: let it dissolve very weak focus, stirring, then pour it right on charlotte and serve.