Peach–Cherry Lambic Charlotte
This delightful cherry lambic and peach charlotte recipe is a sweet and tangy treat that combines the flavors of ripe peaches, juicy cherries, and aromatic lemon zest. The fruit filling is encased in layers of buttery bread, creating a delicious dessert that is sure to impress your guests. Top it off with a dollop of whipped cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 1 pitted cherries
- 1 cherry lambic
- 2 honey, divided
- 1/4 unsalted butter, room temperature, plus more for ramekins
- 2 sugar plus more for sprinkling
- 1 12-ounce loaf brioche or Pullman, crusts removed, sliced 1/3-inch thick
- 4 large ripe peaches (about 1 1/2 pounds), peeled, sliced 1/4-inch thick
- 1 cornstarch
- 1/2 finely grated lemon zest
- 2 fresh lemon juice
- 1/8 kosher salt
- Whipped cream (for serving)
Instructions
- Preheat oven to 350°. Bring cherries, lambic, and 1 tablespoon honey to a boil in a small saucepan; reduce heat and simmer until syrupy, 12â15 minutes. Let cool.
- Meanwhile, butter ramekins and sprinkle with sugar. Butter 1 side of bread slices with remaining 1/4 cup butter; cut into 2x1-inch strips. Line bottom and sides of ramekins with bread strips, buttered side against ramekins, cutting to fit and filling in gaps with scraps.
- Toss peaches, cornstarch, lemon zest, lemon juice, salt, and remaining 2 tablespoons sugar and 1 tablespoon honey in a medium bowl. Fold in cherry mixture. Divide fruit mixture among ramekins, pressing in gently. Cover with remaining bread, buttered side up, cutting to fit and filling in gaps with scraps. Sprinkle lightly with sugar.
- Place ramekins on a rimmed baking sheet and bake until juices are bubbling and bread is golden brown, 30â40 minutes. Let cool 10 minutes. Turn out charlottes and serve with whipped cream.
Yield
6 servings
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