Apricot & Apple Charlottes

Apricot & Apple Charlottes
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The charlottes turn crisp and buttery on the outside while baking.
35 min
Prep Time
1:05
Total Time
6 servings

Ingredients

Crust

6 tablespoons
Land O Lakes® Butter, melted
12 slices
hearty white bread

Filling

1/4 cup
Land O Lakes® Butter
8 medium (2 1/2 pounds)
Granny Smith apples, peeled, cored, sliced
2/3 cup
sugar
1/2 cup
chopped dried apricots
1 tablespoon
freshly grated lemon zest

Sauce

3/4 cup
apricot preserves
1/4 cup
Land O Lakes® Butter
2 tablespoons
brandy*

Garnish

Apricot roses, if desired (see Tip)
Mint leaves, if desired
 
*Substitute orange juice.

Directions

  1. Heat oven to 400°F. Brush six (6-ounce) custard cups lightly with melted butter.
  2. Trim crusts from bread slices; brush both sides with melted butter. Line inside of each custard cup with 1 slice bread, cutting and piecing as necessary.
  3. Melt 1/4 cup butter in 12-inch skillet until sizzling; add apple slices. Cook over medium heat 4-5 minutes or until apples begin to soften. Add sugar, chopped apricots and lemon zest; toss lightly. Continue cooking 12-15 minutes or until liquid is absorbed.
  4. Spoon apple mixture into prepared custard cups. Cover apple mixture with remaining bread slices, folding under any extra bread.
  5. Place custard cups in baking pan. Bake 18-20 minutes or until deep golden brown. Cool 10 minutes.
  6. Combine apricot preserves, 1/4 cup butter and brandy in 1-quart saucepan. Cook over low heat, stirring occasionally, 4-5 minutes or until melted.
  7. Unmold charlottes. Place onto individual serving dishes; top with sauce. Garnish with apricot rose (see Tip below) and mint leaves, if desired. Serve charlottes warm or at room temperature.

Recipe Tips

- Use coarse-textured bread, not soft sandwich-style. Slices should be approximately 1/2-inch thick.

- To make an apricot rose bud, place six dried apricot halves on waxed paper. Cover with second sheet of waxed paper. With rolling pin, roll out until apricots are flat and thin. Use fingers to shape or roll apricot half, at an angle, to form rose bud. Use as a garnish for each charlotte.

Nutrition Facts (1 serving)

Calories
750
Cholesterol
75mg
Carbohydrates
116g
Protein
7g
Fat
30g
Sodium
620mg
Dietary Fiber
6g

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