INGREDIENTS

INSTRUCTIONS

Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan
simmer apples, sugar, Calavdos, and clove 5 minutes, or until apples
are tender but still hold their shape, and 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 and
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  and arrange strips vertically, buttered sides against
inside of  molds, slightly overlapping and pressing them gently to
adhere and  trimming 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.  Yield: 4 servings  Apple Source:
Gourmet Global Tastings - (800) 949-CHEF  Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW #CL9225  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1310
Calories From Fat: 811
Total Fat: 92.2g
Cholesterol: 244mg
Sodium: 17.8mg
Potassium: 299.7mg
Carbohydrates: 128.9g
Fiber: 1.5g
Sugar: 121.3g
Protein: 2.2g