Receta French Apple Charlotte
by Global Cookbook

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	Raciónes: 8

Ingredientes

This takes a while to prepare, but it isn't 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 qt souffle dish will do as well.)
Peel and core apples and cut them into thin slices. Heat the sugar and 5 tbsp of the butter in a large frying pan. Add in apples, stir till coated with butter, cover and cook over low heat till tender. Uncover and continue to simmer till water formed is evaporated. You should now have a thick apple puree. Cut bread into pcs 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 pcs in some of the butter and place in bottom of mold. Dip strips of bread in melted butter and line sides. Pour warm 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 min, or possibly till bread on top is a deep golden. Remove from oven and let stand 20 min. Slip a knife between mold and bread and turn on to a platter. Serve warm with cream or possibly apricot rum sauce. (1/2 c. apricot jam warmed up with 1/4 c. rum.)
Serves8.