Pear, raspberry & white choc charlotte

[Serves 4]

2 tbsp butter
4 firm pears, peeled, cored and diced
1 tsp ground allspice
½ tsp ground nutmeg
¼ cup water
2 tbsp raspberry jam
1/3 cup fresh or frozen raspberries, defrosted
1 loaf white bread, crusts removed, sliced
150g butter, melted
50g white chocolate, grated
1/3 cup raspberry jam (extra)
2 tbsp boiling water

To serve

Honeycomb

1. Preheat the oven to 180°C. Melt the butter in a pot. Add diced pears, allspice and nutmeg, and cook for 2 minutes. Add ¼ cup water and continue cooking until soft.
2. Remove pot from heat and add raspberry jam and raspberries, stirring well to combine. Set aside to cool.
3. Brush 4 individual-size moulds with melted butter. Using a cookie cutter similar in size to the base of
the moulds, cut out four bases from the bread. Brush each base with butter and place at the bottom of
each mould.
4. Using a rolling pin, flatten the remaining slices of bread and cut each slice into fingers. Brush both sides of each finger with butter and place in an overlapping pattern around each mould, allowing the bread to hang over the edges.  
5. Spoon some of the pear mixture into the mould, alternating with grated chocolate and pressing down until firmly packed. Fold the overhanging pieces of bread over the pear mixture to ‘close’ each Charlotte.
6. Bake for 30 minutes until golden brown. Remove from oven and allow to stand for 20 minutes before demoulding.
7. Combine the extra jam and boiling water to make a glaze, and brush this over the Charlottes while still warm. Serve with honeycomb.