Individual apricot charlottes

Yield: 4 servings

Measure Ingredient
1 \N Loaf white bread
12 tablespoons (1 1/2 sticks) unsalted
\N \N Butter, melted and cooled
\N \N Filling:
2 pounds Firm apricots, halved,
\N \N Pitted and sliced
4 tablespoons (1/2 stick) unsalted butter
½ cup Sugar
1 tablespoon Dark rum
½ cup Breadcrumbs (from trimmings,
\N \N Above)

To line the molds (8, 4 to 6-ounce ramekins): Slice the bread very thinly. With a cutter, cut out 8 rounds of bread, the size of the inside bottoms of the molds. Dip in butter and place in molds, buttered side down. Line sides of molds with 3 to 4 overlapping rectangles of bread, cut to fit, and dipping in butter before placing inside molds. Have ready 8 pieces of bread to cover the filling after it is added to the molds. Place the molds on a jelly roll pan.

Preheat the oven to 375 degrees and set rack in middle level. For the filling, prepare apricots and set aside. Melt butter in a shallow saute pan and add apricots, cooking until they begin to sizzle. Add sugar and continue cooking another 5 minutes, until juices are thickened and syrupy. Add rum and allow to boil out. Add crumbs and stir in.

Fill molds with apricot mixture, then cover with reserved bread, buttered side out. Bake for 30 minutes, until visible bread is very well toasted. Serve immediately with whipped cream or apricot sauce.


All recipes courtesy of Nick Malgieri

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