INGREDIENTS

INSTRUCTIONS

With a pastry brush, lightly coat the bottom and sides of a 1 1/2
quart, 3 to 3 1/2 inch deep charlotte or other straight-sided mold
with the tablespoon of softened butter.  Pour all but 3 tablespoons of
the clarified butter into a large bowl.  With a sharp knife, cut three
slices of the bread into 6 triangles by  slicing them in half
diagonally. Cut another 7 slices of bread in  half. One at a time,
briefly dip the bread triangles into the bowl of  clarified butter and
lay them side by side in the bottom of the mold.  With a small, sharp
knife, trim the triangles so that their points  meet in the middle and
no spaces show between the slices.  Now dip  the bread halves in the
butter and stand them upright around the  sides of the mold,
overlapping them slightly. The bread will rise  slightly above the top
of the mold.  Cut another 3 slices of the bread into 1 inch squares.
Heat the  reserved 3 tablespoons of clarified butter in a heavy 10- to
12-inch  skillet set over high heat and drop in the bread squares.
Turning  them about constantly with a wooden spoon, cook the squares
for 2 to  3 minutes, until they are lightly and evenly coloured on all
sides.  Remove the browned bread squares from the pan with a slotted
spoon  and set aside.  In a 4 quart casserole combine the apples, sugar
and water. Bring to  a boil over high heat , then cover tightly, reduce
the heat to low,  and simmer 30 minutes, or until the apples are tender
and show no  resistance when pierced with the tip of a sharp knife.
Uncover and  cook over high heat, stirring frequently, for about 15
minutes, or  until most of the liquid has evaporated and the apples
become a  thick, coarse puree. Stir in the cinnamon and refrigerate the
puree  until well chilled.  When ready to assemble and bake the
dessert, stir the browned bread  squares into the apple puree and pour
the mixture into the prepared  mold. Do not be concerned if the filling
rises above the rim of the  mold; the apple puree will subside as it
bakes.  Preheat the oven to 375F.  Cut 2 of the remaining slices of
bread in  half, dip them in butter and place them on top of the
filling. Cut  the remaining slice into narrow strips, dip them into the
butter and  arrange them around the top to cover the exposed areas.
Bake in the center of the oven for 1 hour or until the bread is golden
brown.  Cool for 30 minutes at room temperature, then invert a flat
serving platter on top and, grasping the plate and mold firmly
together, turn them over.  Let the mold rest in this fashion for
another 30 minutes before gently lifting it off the cake.  Either pour
the apricot sauce over the top and sides of the unmolded  apple
charlotte, or serve it separately in a bowl.  Recipe By     : Time-Life
Foods of the World Russian Cooking  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 352
Calories From Fat: 253
Total Fat: 28.8g
Cholesterol: 76.2mg
Sodium: 4.5mg
Potassium: 10.5mg
Carbohydrates: 25.3g
Fiber: <1g
Sugar: 25g
Protein: <1g