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Apple Charlottes
in Diana's Recipe Book
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Servings: 6 |
Ingredients: 5 cooking apples, peeled, cored and sliced 2 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 cup raisins 1 loaf day-old white bread, crusts removed 1/2 cup (1 stick/4 oz./113g) butter, melted |
Instructions: Preheat oven to 350 degrees F/180 degrees C. Brush six 1-cup ovenproof ramekins with oil or melted butter. Place apples in a large saucepan with sugar, cinnamon and raisins and enough water to cover. Cook until tender; drain and cool. Using a cookie or biscuit cutter, cut 12 rounds from bread slices to fit top and base of each ramekin. Cut remaining slices into fingers (3/4 inch) wide; trim to fit height of ramekin. Dip 6 rounds into melted butter and place in base of ramekins. Dip each finger of bread into melted butter and press around sides of ramekins vertically, overlapping a little. Fill each bread-lined ramekin with cooked apple mixture and top with last rounds of butter-dipped bread. Place on baking pan, bake for 20 minutes. Turn onto plates. If desired, dust tops with confectioners' sugar. Serve immediately. Makes 6 servings. |
Date: April 11, 2002-Recipe revised Sept. 15, 2006 |