Mini-Apple Charlottes
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1⁄2 cup dried cranberries
- 3 tablespoons rum or 3 tablespoons water
- 1⁄2 cup butter
- 7 golden delicious apples, peeled, cored and thinly sliced
- 1⁄2 cup sugar
- 1⁄4 cup orange juice
- 2 teaspoons vanilla extract
- 1 tablespoon grated orange zest
- 24 slices very thin sliced firm white bread, crusts trimmed (we used Pepperidge Farm)
- 1 cup light vanilla ice cream, melted (optional)
directions
- Heat oven to 375ºF.
- You will need a jumbo muffin tin or six 10-oz ramekins.
- Toss cranberries and 2 Tbsp rum in small bowl; set aside.
- Heat 1 Tbsp butter in a deep 12-in. skillet over medium-high heat.
- Add apples, sugar and orange juice; cook, stirring frequently, 10 minutes or until apples are tender but still maintain their shape.
- Remove from heat.
- Stir in 1/3 cup of the soaked cranberries, the vanilla and zest.
- Melt remaining butter in bowl.
- Using a 3-in. biscuit or cookie cutter, cut a circle from 6 bread slices.
- Brush butter onto one side of each circle and place buttered-side down into each cup or ramekin.
- Cut remaining bread slices crosswise into thirds; brush with butter.
- Line each cup with 9 bread rectangles placed vertically, buttered side against cup (bread will extend over top). (For a how-to, see womansday.com/charlottes).
- Divide apple mixture among cups.
- Fold bread over filling, gently pressing.
- Bake 20 minutes or until golden.
- Cool in pan on wire rack 20 minutes.
- Using an offset spatula, lift charlottes from cups.
- Sprinkle with the remaining soaked cranberries.
- If using, stir melted ice cream and remaining Tbsp rum, and serve on side.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan