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Baked fruit charlottes
Baked fruit charlottes
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Celebrate Christmas with these delightful berry fruit charlottes!
Ingredients:
  • Vegetable oil, to grease
  • 2 large brioche loaves, cut crossways into 5mm-thick slices
  • 125g unsalted butter, melted
  • Amaretto ice-cream, to serve
  • 2 x 150g punnets fresh blueberries
  • 100g caster sugar
  • 1 1/2 tsp finely grated orange rind
  • 42.00 gm fresh orange juice
  • 2.50 gm mixed spice
  • 2 x 120g punnets fresh raspberries
  • 1 x 250g punnet fresh strawberries, hulled, washed, chopped
  • 4 fresh figs, finely chopped
Instructions:
  • Grease ten 250ml (1-cup) metal dariole moulds with oil and line their bases with non-stick baking paper.
  • Cut 10 brioche discs using a 6cm-diameter pastry cutter. Brush with melted butter and place in the base of the molds. Cut 10 more brioche discs using a 7cm-diameter pastry cutter and keep them aside. Slice the remaining brioche into 2.5cm-thick pieces. Brush with melted butter. Line the sides of the molds with the brioche slices, slightly overlapping.
  • For the filling, combine blueberries, sugar, orange rind and juice, and mixed spice in a saucepan over low heat. Stir and cook until sugar dissolves, about 1 minute. Cover and simmer for 5 minutes until blueberries are tender. Remove from heat and transfer to a large bowl. Mix in raspberries, strawberries, and figs. Let it cool for 10 minutes before using.
  • Preheat the oven to 200°C. Fill the molds with the mixture and place the brioche discs on top. Brush with any leftover butter and place on a baking tray. Bake for 25 minutes in the preheated oven (cover with foil if browning too quickly). Let them cool for 10 minutes before serving.
  • Plate the dish and serve right away with a side of amaretto ice-cream.

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