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| Apple Charlotte |
| ingredients: |
2
lbs cooking apples, peeled,cored
and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted
8 thin slices brown bread, crusts
removed |
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| method: |
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1 Pre-heat oven to 375°F.
2 Put the apples, cinnamon,
lemon zest and juice and sugar
in a saucepan. 3 Cover and simmer
gently until pulpy, stirring
occasionally.
4 Beat thoroughly with a wooden
spoon, then cook, uncovered,
over a high heat, stirring continuously,
until any excess liquid has
evaporated and the purée
is very thick.
5 Brush the butter all over
the slices of bread. 6 Line
the base and sides of a greased
6 inch deep cake tin with the
slices of bread, making sure
that they overlap.
7 Spoon in the apple purée
and cover with more over-lapping
slices of bread.
8 Bake for about 30 minutes,
until the top is golden brown.
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| Serve
at once, turned out and accompanied
with real custard or fresh cream or
clotted cream to pour over it. |
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