A contemporary version of the Charlotte
that is temptingly creamy and refreshingly light, the dessert
entices with the golden color and sun-sweetened goodness of California
peaches.
California
Cling Peach Charlotte
- 3 (15-ounce) cans California
Cling Peach slices, well drained (reserve 5 slices for garnish)
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar, preferably superfine
5 tablespoons Frangelico almond liqueur, Grand Marnier, or
syrup from the peaches (if using peach syrup, add 1/2 teaspoon
almond extract)
1 1/2 cups finely ground almonds (reserve 1 tablespoon for garnish)
2 cups whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
- Line the bottom of the
spring form pan with a circle of waxed paper.
- Using an electric mixer,
cream the butter and superfine sugar together for 4 or 5 minutes,
until pale and airy. Add the Frangelico almond liqueur, Grand
Marnier or reserved peach syrup and almond extract. Continue
to beat for a few more minutes until the sugar has nearly dissolved.
Blend in the almonds. Reserve.
- Whip the cream with the
sugar and vanilla until it just holds very soft peaks. Fold the
lightly whipped cream completely into the almond mixture.
- Cover the bottom of the
spring form pan with 1/3 of the almond cream. Arrange half of
the peach slices in a sunburst pattern on the almond cream. Cover
with another 1/3 of the almond cream. Repeat with another layer
of peach slices and cover with the remaining almond cream. Firmly
tap the filled pan onto work surface to settle the mixture and
remove any air pockets that may have formed. Cover with plastic
wrap and refrigerate for at least 5 hours or overnight. The California
Cling Peach Charlotte may be prepared a day in advance to this
point.
- To Serve: Remove the plastic
wrap and run a knife around the edge of the pan. Unlatch the
spring form pan leaving the ring in place. Place the selected
serving plate upside down over the mold and reverse the finished
Charlotte onto the plate. Remove the ring and the bottom of the
pan. Remove the waxed paper. Garnish with reserved peach slices
and sprinkle with the reserved ground almonds. Refrigerate until
service. For best results, slice with a damp knife
Makes 12 servings.
Nutritional Facts (per
slice, 1/12 of Charlotte): Calories 394, Calories from Fat 253,
Total Fat 30 g, Saturated Fat 9 g, Protein 4 g, Carbohydrates
33 g, Cholesterol 67 mg, Fiber 3 g, Calcium 9%, Iron 6%, Sodium
62 mg, Sugars 30 g, Vitamin A 14%, Vitamin C 7%.
Recipe and photograph provided
courtesy of The California Cling Peach Board.
