-
1
Place a large, heavy skillet over medium heat and add the sugar.
-
2
Cook, stirring occasionally with a fork, until the sugar is melted and golden.
-
3
Immediately add the pears and cook, stirring gently, until the pears are very soft, about 20 to 25 minutes.
-
4
Remove from the heat and stir in the almonds, liqueur, cinnamon, ginger and 2 tablespoons of the butter.
-
5
Set aside.
-
6
Preheat the oven to 400 degrees.
-
7
Melt the remaining 4 tablespoons butter and use a pastry brush to coat the interior of an 8-cup charlotte mold.
-
8
Dust the bottom and sides with sugar.
-
9
Stack 6 slices of bread and cut the stack in half diagonally with a sharp knife.
-
10
Cut each half again, diagonally, to make 24 triangles.
-
11
Dip each triangle in butter and use 12 of them to line the bottom of the mold, narrow ends meeting in the center and each piece overlapping slightly.
-
12
Cut the remaining bread slices into strips about 1 1/2 inches wide.
-
13
Dip each in butter and arrange the strips around the sides of the mold, overlapping them slightly.
-
14
Pour 1/2 of the pear mixture into the mold and press it down lightly.
-
15
Lay the remaining 12 triangles on top, and pour the remaining pear mixture into the mold.
-
16
Bake for 20 to 30 minutes.
-
17
Remove from the oven and allow to stand for 10 minutes.
-
18
Invert onto a platter.
-
19
Slice and serve hot with vanilla custard sauce (recipe follows).
