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1
Peel and core pears and cut into sixths.
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2
In a small non-stick skillet melt 1 tablespoon butter over moderately high heat until foam begins to subside and saute pears, turning occasionally, until golden, about 10 minutes.
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3
Sprinkle 1 tablespoon sugar over pears and cook, stirring once or twice, until golden brown and caramelized, about 1 minute.
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4
In a food processor or blender puree pears until smooth and transfer to a bowl.
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5
Pear puree may be made 1 day ahead and chilled, covered.
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6
Preheat oven to 400F.
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7
In a small saucepan melt remaining 3 tablespoons butter.
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8
Cut 2 bread slices into rounds the same size as bottom of two 1/2-cup charlotte molds, ramekins, or custard cups and cut 2 bread slices into rounds the same size as tops of molds, reserving bread trimmings.
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9
In a small food processor grind trimmings fine and stir into pear puree.
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10
Brush smaller rounds on both sides with some melted butter and with them line bottoms of molds.
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11
Cut remaining 3 bread slices into 1-inch squares and discard crusts.
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12
Brush squares on both sides with some remaining butter and line sides of molds with them, overlapping slightly and pressing gently against side of mold.
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13
Divide enough pear puree between lined molds to fill them to within 1/8 inch of top.
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14
Brush remaining 2 bread rounds on both sides with remaining butter and top molds with them, pressing down gently but firmly to cover filling completely.
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15
Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
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16
Bake charlottes 20 minutes, or until bread is golden brown.
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17
While charlottes are baking, peel and core 2 persimmons and in food processor puree with lemon juice and additional sugar.
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18
Divide persimmon puree between 2 dessert plates and carefully invert charlottes onto it.
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19
Cut remaining persimmmon into wedges and arrange around charlottes.
