Pear Charlottes with Chamomile Crème Anglaise

Ingredients

• 1.8 pounds purée of usa bartlett pear firm cored ripe peeled cut into 1/2-inch cubes ( 4 medium)
• 8 servings creme de cassis 
• 2 tablespoons rum dark
• 32 ounce egg bread loaf - crusts trimmed cut into 1/3-inch-thick slices
• 3 large eggs 
• 0.8 cup golden raisins 
• 1.3 cups cup heavy whipping cream 
• 3 tablespoons honey 
• 6 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk

Directions

1. Bring 1/2 cup water and sugar to boil in heavy small saucepan, stirring until sugar dissolves.
2. Remove from heat.
3. Mix in raisins and rum.
4. Let soak 1 hour.
5. Drain raisins.
6. Meanwhile, heat honey in large nonstick skillet over medium heat.
7. Add pears; sauté just until tender, about 2 minutes. Cool.
8. Mix in raisins.
9. Preheat oven to 350°F. Butter eight 1 1/4-cup custard cups, then sprinkle with sugar.
10. Place cups on baking sheet.
11. Place 8 bread slices on work surface.
12. Cut out 1 round from each slice to fit cup bottoms. Line cup bottoms with bread rounds.
13. Cut enough of remaining bread slices into strips wide enough to line cup sides; line cup sides completely with strips, cutting to fit.
14. Cut enough of remaining bread into 1/2-inch cubes to measure 4 cups.
15. Whisk cream, sugar, eggs, rum, and vanilla in large bowl to blend well.
16. Add 4 cups bread cubes and fruit mixture; stir to blend. Divide among prepared cups.
17. Bake charlottes until center is puffed and set, about 55 minutes. (Can be made 2 hours ahead.
18. Let stand at room temperature. Warm in 350°F oven for 7 minutes.) Run knife around sides of charlottes. Invert onto plates. Spoon crème anglaise over warm charlottes.