ANDRE'S APPLE CHARLOTTE
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
- Place apples in a large bowl; drizzle with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
- In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
- Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
- Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
- Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.
OLD FASHIONED APPLE CHARLOTTE
Apple Charlotte in an old French dessert. This is an easy version that was tweaked. No need for a mold. It is delicious. The blend off apples, spice, and apricot Jam make this a delicious ending to a meal. Enjoy!
Provided by Nor Mac
Categories Fruit Desserts
Time 1h
Number Of Ingredients 10
Steps:
- 1. Butter a casserole dish. Make bread crumbs: place torn french bread in food processor and crumb in to small pieces.
- 2. Melt the butter in a pan and toss and brown the bread crumbs until golden, and crisped. Toss with 1/4 cup of sugar mixed with 1/4 tsp cinnamon, and Set aside.
- 3. Slice the apples. Set aside. Mix the 3/4 c sugar, 1 tsp cinnamon, nutmeg, ginger, and lemon zest together in a bowl.
- 4. Heat jam in microwave until thinned out a bit. Place 1 cup of bread crumbs on the bottom of casserole dish.
- 5. Place half the apple slices on top of crumbs. Sprinkle half the sugar mixture over apples. Spoon half the Jam over the top.
- 6. Repeat layering until crumbs are on top. Bake at 350 for about 40-45 minutes or until apples are softened. Serve with whipped cream.
APRICOT AND APPLE CHARLOTTE
Steps:
- Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to boil. Reduce heat to medium-low, and cook at a lively simmer until apples are soft but still keep their shape, about 8 minutes. Remove from heat and let cool.
- Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.
- Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tablespoons jam over top. (Jam may be heated, if desired, for ease in spreading.)
- Place pan on a baking sheet. Bake until browned on edges and top, about 45 minutes. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 7 grams, Carbohydrate 74 grams, Fat 20 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 271 milligrams, Sugar 39 grams, TransFat 1 gram
APRICOT APPLE COMPOTE
You won't have to skip dessert when this comforting compote is on the menu. "I asked a friend of mine how she could eat dessert and still stay thin, and she handed me this recipe," shares Suzan Wiener of Spring Hill, Florida. A touch of cinnamon and lemon accents the fruit flavor...and the dish is a snap to make.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a bowl, soak apricots in water for 30 minutes. Drain, reserving 3 tablespoons water. In a saucepan, combine the apricots, apples, sugar and reserved water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until apples are tender. Remove from the heat. Stir in lemon juice, zest and cinnamon. Serve warm or cold.
Nutrition Facts : Calories 142 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 37g carbohydrate, Fiber 4g fiber), Protein 1g protein.
EASY APPLE CHARLOTTE
Apple Charlotte is a British dessert that is made with apples and white bread and baked in a molded pan. This recipe is easier to make and tastes just as delicious, if not better. And you don't need the molded pan! Serve warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar.
Provided by Yoly
Categories Apple Cake
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
- Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
- Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
- Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 72.8 g, Cholesterol 93 mg, Fat 2.9 g, Fiber 3.5 g, Protein 6 g, SaturatedFat 0.8 g, Sodium 190 mg, Sugar 49.6 g
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- Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, 7 minutes.
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