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Apple Charlotte
The original 'Charlotte' is a dish of the 17th Century and is a British invention. The dish consisted of lining a ring mould with bread and filling with apples, with the dish being served hot. In all likelihood the dish was named after Queen Charlotte, wife of George II, as she was the patron of apple growers
Serves: 4 - 6
Ingredients
- 120g Breadcrumbs
- 900g Cooking Apples
- 60g Brown Sugar
- Butter
- Juice & Rind of 1 Lemon
- 2 Tablespoons Syrup
- 1 Tablespoon Water
- Slices of stale white bread
- 900g Cooking Apples
- Juice and rind of half 1 lemon
- 85g Clarified Butter
- 30g Margarine (or Butter)
- 60g Brown Sugar
Method
Pre-heat the oven to gas 4 or 180 centigrade. Peel, core and slice the apples and stew in a little water with the sugar. Be careful not to let the apples completely disolve into a purée you need some peices for texture. Grease a caserole dish (1.75 litre) well and springkle some of the breadcrumbs over the bottom. Add alternate layers of apple and breadcrumbs finishing with a topping of breadcrumbs.
Heat the lemon juice, syrup, water and lemon rind and carefully pour over the top. Dot peices of butter over the top and bake for 30 minutes.
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Ice Cream.
Prepared
Listed in the Sweet Sauce section of the website.
Caramel Sauce
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