BRIOCHE APPLE CHARLOTTE WITH RASPBERRY SAUCE
Provided by Moira Hodgson
Categories weekday, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
- Meanwhile, melt remaining butter in saucepan and skim off foam.
- Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
- Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
- Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
- Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 33 grams, TransFat 0 grams
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