Method

• 1.
  Grate the rind of 1 orange and squeeze the juice. Peel and segment other orange. Peel and core pears, slice thinly and place in a pan with juice, sugar, cardamom and 150ml water. Stir over low heat until sugar dissolves, then increase heat to medium and simmer for 10 minutes until pears are soft. Remove and drain pear, reserving poaching liquid. Mix pears with orange segments and rind.
• 2.
  Preheat the oven to 190°C and butter four 200ml metal dariole moulds.
• 3.
  Take the 4 slices of brioche and cut 6cm-diameter circles for the bases of the dariole moulds. Take another 4 slices and cut 8cm-diameter circles for the tops, then cut thirty-two 2cm x 5cm strips to line the sides of the moulds.
• 4.
  Brush all the brioche slices on both sides with melted butter and line the base and sides of the moulds with the brioche. Fill with drained fruit mixture, packing down well. Cover with the brioche lids and press down well.
• 5.
  Place the moulds on a baking tray and bake for 20-25 minutes or until crisp and brown.
• 6.
  While the Charlottes are cooking, reduce the reserved poaching liquid in a small saucepan over medium heat until syrupy (about 5 minutes).
• 7.
  To remove from the moulds, run a knife around the edge of each mould and invert onto a plate. Serve drizzled with the sauce.