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Apple Charlottes

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Apple Charlottes
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Apple Charlottes

Added by: on Dec 23rd, 2010
These old-fashioned desserts, which combine the flavors of apples, butten and vanilla, provide a warming contrast when served with whipped cream or vanilla ice cream. You can make 12-ounce charlottes in the traditional molds with heart-shaped handles-each charlotte serves 2 or more - but you can .. more >
Rating:
5
Prep Time:
15 min
Cook Time:
55 min
Ready In:
1 h 10 min

Servings

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Original Recipe Yield: 4 servings (4 12-ounce charlottes)
 

Ingredients:

  • 8 large sweet apples (such as Golden Delicious, peeled, halved, and cored)
  • 1 cup butter
  • * 1 vanilla bean (split in half lengthwise) (optional)
  • 3/4 cup sugar
  • 1 loaf tight-crumbed sliced white bread (such as Pepperidge Farm) (at least 20 slices)
  • * Sweetened whipped cream (or vanilla ice cream for serving) (optional)
Nutrition Facts
Apple Charlottes

Servings Per Recipe: 4

Amount Per Serving

Calories: 553

  • Total Fat: 46 g
  •     Saturated Fat: 29.2 g
  •     Trans Fat: 1.9 g
  • Cholesterol: 122 mg
  • Sodium: 405.6 mg
  • Total Carbs: 37.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 37.8 g
  • Protein: 0.5 g
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Directions:

Apple Charlottes

1

Cut each apple halt crosswise in thirds and then lengthwise in thirds to make 9 pieces.

Apple Charlottes

2

Gently sauté the apples in butter, with sugar and the optional vanilla bean. Cook until the apples are soft and deep brown.

Apple Charlottes

3

Cut the crusts off 16 white bread slices. Cut each slice into 3 strins.

Apple Charlottes

4

Cut rounds as large as possible out of 4 slices.

Apple Charlottes

5

Brush the bread strips on both sides with melted butter.

Apple Charlottes

6

Press the strips against the sides of the molds, overlapping just slightly. Brush the bread rounds on both sides with butter.

Apple Charlottes

7

Press the bread rounds into the molds against the strips.

Apple Charlottes

8

Spoon the cooked apples into the molds-press on them firmly - until they come at least 1/2 inch above the rim of the mold.

Apple Charlottes

9

Bake until the bread is golden brown on the sides. Trim off the ends of the bread with a serrated knife.

Apple Charlottes

10

Allow to cool for 1 hour and refrigerate for at least 2 hours. Dip the charlottes in hot water briefly. Tum a charlotte over a plate and lift off the mold. Serve warm or at room temperature with whipped cream or ice cream.

Cooks' note:
Cut the apple halves crosswise in thirds and again in thirds lengthwise so you end up with 9 rough cubes per half. Melt 1/2 cup of the butter in a large nonstick pan and add the apples. Add the vanilla bean and sprinkle the sugar over the pan. Toss or gently stir the apples over medium heat for about 15 minutes, or until they are golden brown and soft and any liquid they release has evaporated. Remove the vanilla bean.
Cut the crusts off 16 slices of bread and cut each of the slices into 3 equal strips. Melt the remaining butter and use it to brush the bread strips on both sides. Press one of the strips against the side of the mold. Keep the strip vertical and make sure it touches the bottom of the mold. Crush the bread if necessary to hold it in place. Continue with more strips - each mold needs 12 - overlapping them as little as possible but enough that no filling will show through. Cut rounds out of 4 remaining bread slices, 1 round per slice - make the largest cutouts the slices will allow (you can always cut them smaller) - and brush them on both sides with butter. Press the rounds into the bottoms of the molds so they press up against the bread strips. Keep in mind that they will shrink in the oven and should be as large as possible while still lying flat.
Preheat the oven to 350°F. Fill the bread-lined molds with the apples, pressing them firmly into the molds. Make sure the apples come at least 1/2 inch over the rims of the molds to make up for their shrinking in the oven. Bake for about 1 hour, or until the bread is golden brown on the sides. To see the bread, stick a small knife along the side of a charlotte and press the bread gently inward. Trim off the ends of the bread with a serrated knife. Let cool for 1 hour and refrigerate for at least 2 more hours.
To get the charlottes out of the molds, dip them in a bowl of hot water for 1 minute to melt the butter that's holding them in the molds. Hold a plate over each of the molds, turn the whole assembly over, and lift off the molds. Warm the charlottes in a microwave for 3 or 4 minutes or in a 250°F oven for 30 minutes. Don't get the charlottes too hot or they may collapse. Serve in halves or wedges with hipped cream or vanilla ice cream.

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