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Full Online Book HomeLearning KitchenDesserts - Apple Charlottes
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Desserts - Apple Charlottes Post by :mdcovell Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1844

Click below to download : Desserts - Apple Charlottes (Format : PDF)

Desserts - Apple Charlottes

4 teaspoons sugar
10 slices of thin sliced firm white bread (such as Pepperidge Farm)
2 1/2 cups diced peeled cooking apples such as Rome Beauty, Cortland, Northern Spy or Golden Delicious (about 3 small apples)
2 tablespoons fresh lemon juice
1/2 cup golden raisins
1/2 cup sugar
2 teaspoons grated lemon zest
1 tablespoon all purpose white flour
1 large egg
2 teaspoons butter
1/2 teaspoon pure vanilla extract


Preheat oven to 375 degrees. Lightly coat four 6 ounce custard cups with non-stick cooking spray. Sprinkle 1 teaspoon sugar in each cup and swirl to coat the inside.

Lay 4 sliced bread on a work surface. With cookie cutter or paring knife, cut out 4 circles of bread, each just large enough to fit in the bottom of the custard cup. Trim the crusts from the 6 remaining slices and cut each into 4 squares. Use 6 squares to line the inside of each cup, slightly overlapping the slices. Set aside.

In a large saucepan, toss the diced apples with lemon juice. Add raisins, sugar and lemon zest and cook, stirring over med hi heat til the mixture comes to a simmer.

In a small bowl, whisk the flour and 2 tablespoons water til smooth; stir into the apple mixture and cook; stirring til mixture thickens. Remove from heat.

Crack the egg into a small bowl and whisk til frothy. Stir some of the hot apples into the egg, then stir back into the saucepan. Return the pan to the stovetop; stir over low heat til the egg sets and the filling has thickened about 2 minutes.

Remove from heat and stir in butter and vanilla. (Recipe can be prepared ahead to this point. Store filling, covered, in refrigerator for up to 2 days.

Spoon the filling into the bread lined custard cups. With a rubber spatula, press the filling well down into the cups smoothing the top. Transfer to a baking sheet and bake for 20 to 25 minutes or til the bread is golden on the sides and bottom.

Run a knife around the inside of each cup and invert onto desert plates. Serves 4
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