French Apple Charlotte Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
10: To 12 apples,
3/4 cup: Sugar,
1 1/2 cup: Unsalted butter,
12 slice: Bread, crusts removed
Directions:
This takes a while to prepare, but it isnt 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.)
Peel and core apples and cut them into thin slices. 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. Cut bread into pieces and
completely cover the bottom and sides of the mold. (easy when bread
is cut into 1 inch strips for sides, and triangles for the bottom.)
Then brown the triangle pieces in some of the butter and place in
bottom of mold. Dip strips of bread in melted butter and line sides.
Pour hot puree into mold and cover with more trips of bread dipped in
melted butter. Set the mold on a baking sheet and place in a 400 F
oven. 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 mold and bread and turn on to a platter. Serve hot with cream
or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup
rum.) Serves 8.
Origin: Found in recipe box from garage sale. Shared by: Sharon
Stevens
Source from luhu.jp
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.)
Peel and core apples and cut them into thin slices. 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. Cut bread into pieces and
completely cover the bottom and sides of the mold. (easy when bread
is cut into 1 inch strips for sides, and triangles for the bottom.)
Then brown the triangle pieces in some of the butter and place in
bottom of mold. Dip strips of bread in melted butter and line sides.
Pour hot puree into mold and cover with more trips of bread dipped in
melted butter. Set the mold on a baking sheet and place in a 400 F
oven. 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 mold and bread and turn on to a platter. Serve hot with cream
or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup
rum.) Serves 8.
Origin: Found in recipe box from garage sale. Shared by: Sharon
Stevens
Source from luhu.jp