Charlotte Alla Milanese
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cup
White Sugar (divided)1 cup
White Wine (dry)1 tsp
Lemon Zest (grated)1 cup
Raisin3 tbsps
Butter2.5 fluid ounce
Rum (jigger)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan
3
Pour in water to cover completely
4
Bring to a boil, then reduce heat and simmer, covered 15 minutes
5
Place raisins in a small bowl and cover with water
6
Let soak 10 minutes, then drain and reserve
7
In a small bowl, cream together butter and remaining sugar until well combined
8
Coat the bottom and sides of a 2-quart baking dish with this butter mixture
9
Butter the top edge of each slice of bread
10
Starting from the bottom, roll each slice up into a log, using the buttered edge to seal
11
Cut 1/4- to 1/2-inch thick slices to form pinwheels
12
Repeat with remaining bread
13
Line bottom and sides of the greased baking dish with bread rounds
14
Drain the apples and combine them with the drained raisins
15
Spoon the fruit mixture into the lined dish
16
Cover the top with the remaining bread rounds
17
Sprinkle with the remaining sugar
18
Bake in the preheated oven 1 hour
19
To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch