| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits | 3 | Servings | |
INGREDIENTS
| 1 3/4 | ts | Unsalted butter |
| 2 3/8 | Apples; chopped | |
| 2 3/8 | ts | Sugar |
| 3 1/4 | tb | Heavy cream |
| 1/4 | Lemon zest | |
| 5/8 | ts | Vanilla |
| 1 5/8 | tb | Apricot jam |
| 4 3/4 | sl | White bread; crusts removed |
| 3 1/4 | tb | Clarified butter; melted |
| 3 1/4 | tb | Sugar |
INSTRUCTIONS
1.Peel and core the apples. Cut into quarters and cook over medium heat in butter, sugar, and cream until soft. Drain. Add the vanilla, lemon zest (grated or finely chopped) and the apricot jam. Set aside. 2. Line a large mold or individual molds - clear ramekins - with the slices of bread dipped in butter and sugar (rounds on the bottom, rectangles overlapping on the side.) One side only - buttered side next to glass. 3. Fill with the apple mixture and cover with a greased round piece of parchment paper. 4. Bake at 400F for 15 minutes or until the bread begins to caramelize on the outside. Recipe By : L'Acadamie de Cusines Posted to EAT-L Digest 5 October 96 Date: Sun, 6 Oct 1996 18:00:42 -0300 From: Betsy Burtis <[email protected]>
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