Apple charlotte recipe by Gail Monroe
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On Print: "CHARLOTTE handful granulated sugar bread 10 or 12 large red apples or good cooking apples grated rind 1 lemon 2 or 3 tablespoons apricot jam 2 tablespoons butter Butter well and dust with granulated sugar a small round cake tin about 8 inches diameter. Cut fingers of bread 1 inch wide, and longer than the depth of the tin. Fry 'til golden in hot butter or oil, one side only. Line bottom and sides tin, brown side next to tin, with fingers of bread. Skin, core and cut apples in thick slices, place in pan with grated lemon rind, jam and 1 tablespoon butter. Cook over slow fire nearly soft. Fill lined mold and cover top with remaining fried bread. Bake in hot oven half hour. Cool before turning out onto hot serving dish. Serve with Sabayon Sauce."
Print Shape: Portrait/Vertical