Apple charlotte

Yield: 4 Servings

Measure Ingredient
6 slices White Bread, 1/4 Inch Thick; Crusts Removed
4 ounces Melted Butter
1½ pounds Cooking Or Dessert Apples
3 tablespoons Water
4 ounces Sugar (To 8), Acc. To Apples Used
1 teaspoon Lemon Rind; Finely Grated

Cut a small circle of bread to fit the base of a 1½ pint pyrex bowl, and another circle to fit the top. Reserve top circle of bread. Line bowl with remaining pieces, first dipping each in melted butter, and overlapping slightly where necessary. Peel. core and slice apples thinly. Cook apples, water, sugar and rind gently in a saucepan until apples are slightly softened but not mushy. Turn apples into lined bowl. Dip top circle of bread in melted butter, and cover top. Bake in a moderate oven (375 F - gas mark 4) for about 1 hour or until bread is toasted a golden brown. Cool in the bowl for a few minutes and turn on to a serving dish.

Serve with fairly thin, pouring custard.

Recipe By : Old Magazine clipping from England, Sixties? Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:31 EDT From: erika metzieder <100627.3022@...>

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