Apple & apricot charlotte

Apple & apricot charlotte

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Glazed fruit peeps out from a pretty cinnamon-sugar crust in this dessert. Be treated to slices of sticky sweet apples and apricots encased in spiced bread.

The ingredient of Apple & apricot charlotte

  1. 140g (1 cup) chopped dried apricots
  2. 125ml (1/2 cup) Cool water
  3. 170g caster sugar
  4. 1.2kg (about 6) Granny Smith apples, peeled, quartered, cored
  5. 1 tsp ground cinnamon
  6. 16 slices white bread, crusts removed
  7. 80g butter, melted
  8. 90g (1/4 cup) apricot jam

The instruction how to make Apple & apricot charlotte

  1. Preheat oven to 180u00b0C. Grease an 8cm-deep, 20cm (base measurement) round springform pan.
  2. trouble the apricot, water and 70g (1/3 cup) sugar in a saucepan more than low heat for 2-3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. build up the apple and cook, covered, for 8-10 minutes or until just tender. Cool.
  3. augment cinnamon and steadfast sugar in a shallow bowl. Brush both sides of the bread in the same way as the melted butter. Coat bread in sugar mixture. Arrange bread, overlapping slightly, in the region of almost the side of the pan, reserving 4 slices. Press the reserved bread, overlapping slightly, over the base.
  4. Spoon the apple merger into the centre. Bake for 30-35 minutes or until crisp and golden. Brush height considering jam. Bake for 5 minutes or until sticky and golden. Cool in pan for 1 hour.

Nutritions of Apple & apricot charlotte

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