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Name: French Apple Charlotte
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: French
Ingredients: 3/4 c Sugar; 10 apples (up to 12); 12 sl Bread, crusts removed; 1 1/2 c Unsalted butter

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INGREDIENTS

3/4 c Sugar
10 apples ; (up to 12)
12 sl Bread, crusts removed
1 1/2 c Unsalted butter

Servings

INSTRUCTIONS

This takes a while to prepare, but it isnt difficult and it has a most distinctive and delicious flavor. (A charlotte mold is round a 3-1/4 -4 inches high, but a 2 quart souffle dish will do as well.) Peel and core apples and cut them into thin slices. Melt the sugar and 5 tbsp of the butter in a large frying pan. Add apples, stir until coated with butter, cover and cook over low heat until tender. Uncover and continue to simmer until water formed is evaporated. You should now have a thick apple puree. Cut bread into pieces and completely cover the bottom and sides of the mold. (easy when bread is cut into 1 inch strips for sides, and triangles for the bottom.) Then brown the triangle pieces in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour hot puree into mold and cover with more trips of bread dipped in melted butter. Set the mold on a baking sheet and place in a 400 F oven. Bake 40-50 minutes, or until bread on top is a deep golden brown. Remove from oven and let stand 20 minutes. Slip a knife between mold and bread and turn on to a platter. Serve hot with cream or apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup rum.) Serves 8. Origin: Found in recipe box from garage sale. Shared by: Sharon Stevens

NOTES

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French Apple Charlotte

3/4 c Sugar
10 apples (up to 12)
12 sl Bread, crusts removed
1 1/2 c Unsalted butter

This takes a while to prepare, but it isnt difficult and it has a most  distinctive and delicious flavor. (A charlotte mold is round a 3-1/4 -4  inches high, but a 2 quart souffle dish will do as well.)    Peel and core apples and cut them into thin slices. Melt the sugar and 5  tbsp of the butter in a large frying pan. Add apples, stir until coated  with butter, cover and cook over low heat until tender. Uncover and  continue to simmer until water formed is evaporated. You should now have a  thick apple puree. Cut bread into pieces and completely cover the bottom  and sides of the mold. (easy when bread is cut into 1 inch strips for  sides, and triangles for the bottom.) Then brown the triangle pieces in  some of the butter and place in bottom of mold. Dip strips of bread in  melted butter and line sides.  Pour hot puree into mold and cover with more  trips of bread dipped in melted butter. Set the mold on a baking sheet and  place in a 400 F oven.  Bake 40-50 minutes, or until bread on top is a deep  golden brown.  Remove from oven and let stand 20 minutes. Slip a knife  between mold and bread and turn on to a platter. Serve hot with cream or  apricot rum sauce. (1/2 cup apricot jam warmed up with 1/4 cup rum.) Serves  8.    Origin:  Found in recipe box from garage sale. Shared by: Sharon Stevens

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Nutrition

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Serving Size: 1 Serving (581g)
Recipe Makes: 8

Calories: 2280
Calories from Fat: 1882 (83%)

Amt Per Serving		% DV

	Total Fat 209.1g	279 %
	Saturated Fat 131.7g	658 %
	Monounsaturated Fat 54g
	Polyunsanturated Fat 8.5g
Cholesterol 549.5mg		169 %
Sodium 316.4mg		11 %
Potassium 347.9mg		9 %
Total Carbohydrate 109.1g		32 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 102.6g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2280

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