Pear and Lavender Charlottes Recipe | Vegetarian Times Skip to main content

Pear and Lavender Charlottes

The French love to assemble single-serving desserts in glasses, and this easy Charlotte makes for an elegant treat. Dried lavender teases floral notes out of the pears.



Ingredient Line: 
¾ tsp. dried lavender flowers
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½ cup sugar, divided
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¾ cup plain reduced-fat Greek-style yogurt
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1 lb. ripe pears (3 medium), peeled, cored, and quartered
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18 ladyfinger cookies (about 5.3 oz.), halved


1. Set out six 5-oz. glasses for filling.

2. Finely grind lavender with 3/4 tsp. sugar using mortar and pestle. Stir into yogurt, and set aside.

3. Bring remaining sugar and 1 1/2 cups water to a simmer in medium saucepan. Add pears, and simmer 2 minutes. Lift pears from syrup with slotted spoon, reserving syrup. Dice pears. Divide into six portions on cutting board.

4. To assemble Charlottes: Dip ladyfinger halves briefly in syrup, plain side down, and arrange in glasses, placing 1 piece flat in bottom of each glass, and standing 4 pieces around sides of each glass (plain side facing inward). Scoop 1 Tbs. yogurt in center of each serving, top with one-sixth of pears, 1-Tbs. dollop yogurt, and 1 more dipped ladyfinger half, plain side down.

5. Chill Charlottes 2 hours, or overnight. Remove from refrigerator 20 minutes before serving.

Nutrition Information: 

5 g
Total Fat: 
3 g
Saturated Fat: 
1 g
43 g
57 mg
47 mg
2 g
25 g
Serves 6