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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