APPLE CHARLOTTE
2.25kg apples (eaters),
1C apricot jam,
1C + 30ml sugar,
10ml vanilla,
1/2c + 30ml dark rum,
40g butter
10-12 slices white bread, med cut.,
1/2-1C breadcrumbs,
6C Charlotte mould,
225g butter, melted.
Oven: 220C/Gas 8
Serves: 8
Source: PKU
METHOD
Peel, core, quarter, slice apples, cover & cook on low heat 20 mins.
Beat in 1/2C apricot jam, 1/2C sugar, vanilla, 1/2C rum, butter & breadcrumbs.( Fruit must be stiff, if too liquid Charlotte will fall).
Cut crusts from bread, cut to line mould, dip in clarified butter and line mould. Side slices must overlapp.
Fill mould with puree, dome in middle. Cover with buttered bread, pour remaining butter over ends of bread.
Bake 30 mins, see if bread is brown, charlotte is done.
Rest 15 mins, do not unmould till needed.
Boil apricot jam, rum & sugar, spread over unmoulded charlotte. Serve hot, warm or cold.