About this recipe:This delightful and traditional summer dish is perfect from late spring through autumn and provides a beautiful crescendo to a huge range of menus from fish, to meat, and even Korean! Versatile, packed with flavour, moreish and balanced; use fresh pears and apples with day-old bread for a match made in heaven. Serve with fresh cream, yoghurt or ice cream.
Preheat the oven to 180 C / Gas 4. Grease a large flan dish.
In a large heavy-bottomed saucepan, combine the apples, pears, caster sugar, cinnamon, honey and lemon juice and zest, and cook \over a medium heat for about 30 minutes, stirring occasionally, until the apples and pears become soft.
Transfer the apple and pear mixture to the prepared flan dish and spread out evenly.
Slice the baguette in 2cm thick discs and cut away the crusts. Spread the discs with the butter and arrange over the top of the apple and pear mixture. Sprinkle with soft brown sugar and dot with any remaining butter.
Bake in the preheated oven for 20 minutes until the bread top turns golden brown. Remove from the oven and allow to cool slightly before serving.
Day-old French baguette which has been sliced and had crusts removed makes a lovely topping to this apple and pear charlotte.