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Apple Charlotte with Apricot Sauce (Charlotte de Pornmes Sauce Apricot) (Serves 6) 6 red or golden Delicious apples, peeled, seeded, and cut into eighths 3 tablespoons sweet butter 1/2 cup sugar 1 tablespoon grated orange rind 1 tablespoon grated lemon rind 3 tablespoons apricot preserves 1/2 cup melted sweet butter 2 slices white bread, trimmed, each cut into 4 triangles 5 slices white bread, trimmed and cut into halves Melt the 3 tablespoons of butter in a saucepan and add the apples. Cook 4 to 5 minutes, stirring constantly, and add the sugar, orange, and lemon rind. Cook 15 to 20 minutes, stirring until all the juices have evaporated and the apples are soft. Mix in the apricot jam. Brush a charlotte mold (about 1 1/2-quart size) with the melted butter. Arrange the triangles of bread on the bottom of the mold, so that the points of the triangles meet in the middle and the bread covers the bottom of the mold entirely. Arrange the half slices of bread around the sides so that they overlap. Fill the center with the apple mixture and cover with waxed paper and cook in a preheated 400-degree oven for approximately 50 minutes. If the apple mixture shrinks during cooking, the slices of bread will be higher than the filling. If so, fold the excess bread over the apples. Unmold on a serving platter and brush with Apricot Sauce (see recipe). Serve lukewarm with apricot sauce perfumed with kirsch. Return to Top |
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