Apple Charlotte With Apricot And Sherry Sauce Recipe
Over the years I have mastered the art of making Apple Charlotte which I was taught by my family elders. It is the answer when you look for a tasty Dessert. The key ingredient here is Apple. Please try this recipe of Apple Charlotte and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
FILLING
2 oz. plus 1 teaspoon butter
2 lb. cooking apples, peeled, cored and cut into quarters
2 oz. sugar
The rind of 1 lemon
1 small loaf of bread, a day or two old, crusts removed and cut into as many thin slices as required
4 oz. butter, melted castor sugar
SAUCE
5 tablespoons apricot jam
3 tablespoons water
2 tablespoons medium sherry
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly grease a charlotte mould or ovenproof dish with the teaspoon of butter.
Put the apples, sugar, lemon rind and remaining butter in a medium sized saucepan and, stirring occasionally with a wooden spoon, simmer over low heat for 10 minutes or until the apples are very soft. (They should neither be completely whole nor completely mashed.)
Discard the lemon rind.
Cut the bread slices in halves.
Dip the halved slices in the melted butter and line the bottom and sides of the mould or dish, overlapping the slices slightly.
Fill with the apple mixture and cover with a layer of bread slices dipped in melted butter.
Sprinkle the pudding with castor sugar and bake in the oven for 40 minutes, or until the top is golden brown.
While the charlotte is baking, put the jam and water in a small saucepan.
Stir and bring to the boil.
Reduce the heat to low and simmer for 3 minutes.
Remove from the heat and stir in the sherry.
After taking the apple charlotte from the oven, let it stand for a minute or two before turning it out on to a warmed serving dish.
Pour the warm, but not hot, jam sauce over it and serve immediately.
Lightly grease a charlotte mould or ovenproof dish with the teaspoon of butter.
Put the apples, sugar, lemon rind and remaining butter in a medium sized saucepan and, stirring occasionally with a wooden spoon, simmer over low heat for 10 minutes or until the apples are very soft. (They should neither be completely whole nor completely mashed.)
Discard the lemon rind.
Cut the bread slices in halves.
Dip the halved slices in the melted butter and line the bottom and sides of the mould or dish, overlapping the slices slightly.
Fill with the apple mixture and cover with a layer of bread slices dipped in melted butter.
Sprinkle the pudding with castor sugar and bake in the oven for 40 minutes, or until the top is golden brown.
While the charlotte is baking, put the jam and water in a small saucepan.
Stir and bring to the boil.
Reduce the heat to low and simmer for 3 minutes.
Remove from the heat and stir in the sherry.
After taking the apple charlotte from the oven, let it stand for a minute or two before turning it out on to a warmed serving dish.
Pour the warm, but not hot, jam sauce over it and serve immediately.
