Andre's Apple Charlotte
This recipe is brought to us by Andre Soltner, the former chef and owner of Lutece restaurant in New York City. It is different from many other charlotte recipes in that it's served hot.
- 6 tablespoons unsalted butter, plus more for mold
- 1/4 cup golden raisins
- 1 tablespoon rum
- 2 pounds Golden Delicious apples, peeled, cored, and cut into eighths
- Juice of 1/2 lemon
- 1/4 cup sugar
- Zest of 1 orange
- 1/4 cup apricot jam, strained
- 2 tablespoons honey
- 7 to 8 slices brioche, crusts removed and cut into 1/4-inch-thick slices
- Andres Sabayon Andres Sabayon
Preheat oven to 375 degrees. Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
Place apples in a large bowl; drizzle with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.
SourceMartha Stewart Living, March 2001