French Apple Charlotte
This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious flavor. A charlotte mold is round a 3-1/4 -4 inches high, but a 2 quart souffle dish will do as well.
Total Steps
5
Ingredients
7
Tools Needed
7
Ingredients
- 1/4 cup rum
- 1/2 cup apricot jam
- 12 slices bread, crusts removed
- 1 1/2 cups unsalted butter
- 3/4 cup sugar
- 10-12 apples
- cream(optional)
Instructions
Step 1
Peel and core apples and cut them into thin slices.
Step 2
Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree.
Step 3
Cut bread into pieces and completely cover the bottom and sides of a charlotte mold (for easy covering, cut bread into 1 inch strips for sides and triangles for the bottom). Brown the triangle pieces in some of the butter and place in the bottom of the mold. Dip strips of bread in melted butter and line the sides. Pour hot puree into the mold and cover with more strips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven.
Step 4
Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between the mold and bread and turn onto a platter.
Step 5
Serve hot with cream or apricot rum sauce. To make apricot rum sauce, warm apricot jam with rum.