Apple Charlotte
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Golden Raisins1 tbsp
Rum1 cup
Sugar1 cup
Apricot Jam (strained)2 tbsps
Honey1 cup
Water2 large
Egg1 large
Egg Yolk1 cup
Heavy Cream (whipped)1 tbsp
CalvadosDirections:
1
Heat oven to 375 degrees F Butter a 1 1/2 quart charlotte mold, and line with parchment paper
2
In a small bowl, combine raisins and rum
3
Set aside
4
Drizzle apples with lemon juice
5
Sprinkle with sugar, and toss to combine
6
In a large skillet, heat 1 tablespoon butter
7
Add apples, and cook, stirring, until soft and golden brown, about 10 minutes
8
Stir in orange zest, apricot jam, honey, and rum-raisins mixture
9
Set aside
10
In a large skillet, heat 2 1/2 tablespoons butter
11
Add half of the brioche
12
Cook until golden brown, about 1 minute per side
13
Repeat with remaining butter and brioche
14
Line buttered charlotte mold with brioche, trimming as necessary to fit
15
The sides and bottom of the mold should be completely covered
16
Fill mold with apple mixture
17
Top with remaining brioche, and cover with parchment paper and aluminum foil
18
Transfer to a roasting pan
19
Add enough hot water to come halfway up the sides of the charlotte mold
20
Bake for 40 minutes
21
Remove from oven, and let stand for 15 minutes before inverting onto a serving plate
22
Serve with sabayon
23
In a small saucepan over medium heat, combine sugar and 1/4 cup water
24
Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, until it reaches 290 degrees on a candy thermometer, about 5 minutes
25
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg yolk
26
Beat until fluffy
27
Slowly pour the hot sugar mixture into the beaten eggs, and continue mixing until the mixture is cool to the touch
28
Fold whipped heavy cream into egg mixture, and stir in Calvados
29
Serve immediately
30
Yield: about 2 cups