Preheat oven to 400F. Peel, quarter and core apples; slice thinly. In a large saute pan over medium-low
heat, melt 3 Tbs. butter. Add apples, sugar and vanilla. Cook, stirring occasionally, until apples are tender
and juices evaporate, 20-25 min. To make clarified butter, in a small saucepan over medium heat, melt
8 Tbs. butter until solids separate from fat. Drain clear butter into a dish; discard solids. With a
2" round cookie cutter, cut out 4 circles of bread. Fit a circle into the bottom of each of 4 mini-charlotte
molds. Cut remaining slices into 2" x 3" pieces to make at least 25 pieces. Brush both sides of pieces
generously with clarified butter. Fit 5-6 pieces, standing upright, into each mold, overlapping the pieces.
Spoon about 1/4 cup cooked apples into each bread-lined mold, packing apples firmly to rim. Fold bread
tops into center, overlapping each other. Set molds on a baking sheet. Bake until tops are golden and very crisp, 20-25 minutes. Cool 10-15 min. Carefully remove charlottes from molds, transfer to individual dessert plates, top side up, and serve with whipped cream.
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|Serving Size: 1 Serving (976g)|
|Recipe Makes: 4|
|Calories from Fat: 1849 (64%)|
|Amt Per Serving||% DV|
|Total Fat 205.5g||274 %|
|Saturated Fat 128.1g||641 %|
|Monounsaturated Fat 53.2g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 544.5mg||168 %|
|Sodium 804.5mg||28 %|
|Potassium 676mg||18 %|
|Total Carbohydrate 269.8g||79 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 256.3g|
|Protein 12.3g||18 %|
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Calories per serving: 2900
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