Apple Charlotte
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 apples, peeled,cored and sliced 1/4 inch thick
- 2⁄3 cup sugar, plus
- 1 tablespoon sugar
- 1 pinch salt
- 1 tablespoon apple cider
- 1 1⁄2 tablespoons fresh lemon juice
- 1 loaf firm textured bread, sliced 3/16 inch thick, crust removed (I use brioche, but any firm textured bread will be fine - white, french, italian - no crusts!)
- 4 ounces sweet unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1⁄8 teaspoon freshly grated nutmeg
- lightly sweetened whipped cream
directions
- Preheat the oven to 350 degrees F.
- You will need eight 6-oz.
- ramekins, 1 1/2 inches deep.
- Have them set up on a sheet pan.
- Do not butter them.
- Put the apple slices, 2/3 c.
- sugar, salt, apple cider and lemon juice in a large saute pan.
- Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
- Set aside to cool.
- Mix the butter, 1 tbl.
- sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
- Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
- Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
- Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
- Line the sides of each ramekin with the pieces, butter side toward the ramekin.
- Do not trim the pieces that stick up yet.
- Divide the apples among the ramekins, reserving 16 slices for garnish.
- Press them down lightly into the molds.
- Now, trim off any pieces of bread that stick up above the edge.
- Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
- Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.
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RECIPE SUBMITTED BY
P48422
United States