Sunday, July 31, 2011

Apple Charlotte

This is one of the easiest recipes one can do with apples!  It is most important to cook the apple puree until almost a jam like consistency.  A charlotte mould is deepish dish, and has sloping sides with two little lugs on each side for easier handling.

Apple Charlotte

  • 1.5 kg of apples
  • Strip of lemon peel
  • Brown sugar or apricot jam to taste
  • White sandwich bread, crusts removed
  • 90g melted butter

Without peeling, core the apples and slice thickly.  Place in a heavy pan with a nut of butter and the lemon rind.  Cover tightly and cook gently until very soft.  Run through a coarse sleeve and return to the pan with brown sugar or apricot jam to sweeten to taste.  Cook rapidly, stirring all the time, until the mixture drops heavily from the spoon and leaves the sides of the pan, about 15mins.

Meanwhile, cut the crusts from the slices of  bread and cut into strips about 4 cm wide and the length of the charlotte mould.  Cut two rounds to fit the top and bottom of the mould or use smaller strips arranged to overlap.  Dip the bread strips into melted butter and arrange and overlapping around the sides of the mould.  Dip one round in the melted butter and arrange the base.  Fill with the apple puree and top with the last round of butter-dipped bread.

Bake in a moderately hot oven 190 degrees celcius for 40mins or so until the bread is thoroughly golden.  t is important to have the bread crisp and golden or the charlotte will tend to break in the unmoulding and serving. Unmould on to a serving dish and enjoy!

Cocinar, Comer y ser feliz

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