Apple Charlotte #2 recipe
information
There are many kinds of Charlotte. Apple Charlotte, one of the simpler versions is popular as a lunchtime dish.
ingredients
15 g (1/2 oz) unsalted butter, softened
350 g (12 oz) unsalted butter, clarified
12 large slices white bread, halved, crusts removed
1.4 kg (3 lb) tart apples, peeled, cored and chopped
1.4 kg (3 lb) sweet apples, peeled, cored and chopped
375 g (13 oz) sugar
125 ml (4 fl oz) water
30 ml (2 tbsp) lime juice
30 ml (2 tbsp) lemon juice
5 g (1 tsp) cinnamon
250 ml (8 fl oz) apricot preserves
50 ml (2 fl oz) apricot brandy
50 ml (2 fl oz) orange juice
2 - 3 drops pure vanilla essence
350 g (12 oz) unsalted butter, clarified
12 large slices white bread, halved, crusts removed
1.4 kg (3 lb) tart apples, peeled, cored and chopped
1.4 kg (3 lb) sweet apples, peeled, cored and chopped
375 g (13 oz) sugar
125 ml (4 fl oz) water
30 ml (2 tbsp) lime juice
30 ml (2 tbsp) lemon juice
5 g (1 tsp) cinnamon
250 ml (8 fl oz) apricot preserves
50 ml (2 fl oz) apricot brandy
50 ml (2 fl oz) orange juice
2 - 3 drops pure vanilla essence
method
1. Rub the softened butter over the inside surface of a pudding mould.
2. Put the clarified butter into a large mixing bowl. Dip the bread into the butter and line the sides and bottom of the pudding mould with them.
3. Combine the apples, sugar, water, lemon juice and lime juice in a large flameproof casserole. Bring the mixture to a boil, cover and simmer for 40 minutes over a low heat.
4. Add the cinnamon and cook, uncovered, over a medium heat for a further 15 minutes. Chill the mixture for 1 hour.
5. Gently pour the chilled apple mixture into the prepared pudding mould.
6. Preheat the oven to 400°F (200°C) Gas 6. Bake the pudding for 1 hour. Cool for 30 minutes at room temperature.
7. Invert the pudding on a large flat plate. Gently shake the mould to loosen the apple charlotte. Carefully pull the pudding mould away.
8. In a small mixing bowl, combine the apricot preserves, apricot brandy, orange juice and vanilla essence.
9. Spoon over the apple charlotte before serving.
2. Put the clarified butter into a large mixing bowl. Dip the bread into the butter and line the sides and bottom of the pudding mould with them.
3. Combine the apples, sugar, water, lemon juice and lime juice in a large flameproof casserole. Bring the mixture to a boil, cover and simmer for 40 minutes over a low heat.
4. Add the cinnamon and cook, uncovered, over a medium heat for a further 15 minutes. Chill the mixture for 1 hour.
5. Gently pour the chilled apple mixture into the prepared pudding mould.
6. Preheat the oven to 400°F (200°C) Gas 6. Bake the pudding for 1 hour. Cool for 30 minutes at room temperature.
7. Invert the pudding on a large flat plate. Gently shake the mould to loosen the apple charlotte. Carefully pull the pudding mould away.
8. In a small mixing bowl, combine the apricot preserves, apricot brandy, orange juice and vanilla essence.
9. Spoon over the apple charlotte before serving.
rate this recipe
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
