Andres Apple Charlotte Food

APPLE CHARLOTTE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.
• Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.
• Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10-15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.
• Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.
• Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.
• Put the pudding basin on a baking tray and bake for 35-40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.
• While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.
• For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.
• To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.

APPLE CHARLOTTE

Steps:

• In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
• In a separate bowl, mix together apples and lemon zest.
• Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
• For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

Steps:

• Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
• Preheat oven to 375 degrees.
• Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
• Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce

APPLE CHARLOTTE

Steps:

• Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
• Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
• Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

EASY APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.

GRANDMA'S APPLE CHARLOTTES

Steps:

• Preheat oven to 400F.
• Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
• Mix all 3 parts together well.
• Flour cutting board and roll dough out thinly.
• Cut out small circles for the tops and large circles for the base.
• Place large circles in muffin tins.
• Add 1 tbs of apple sauce to each tin.
• Add tops, seal with fingers or fork.
• Score the tops with knife or fork.
• Bake for 12 minutes.
• While cooling, sprinkle with icing sugar.