Individual Apricot Charlottes Recipe - Cooking Index
Individual Apricot Charlottes Recipe - Cooking Index
| 1 | White bread loaf | |
| 12 tablespoons | 180ml | Unsalted butter - (1 1/2 sticks) - melted, cooled |
| Filling | ||
| 2 lbs | 908g / 32oz | Firm apricots - halved, pitted, |
| And sliced | ||
| 4 tablespoons | 60ml | Unsalted butter - (1/2 stick) |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 tablespoon | 15ml | Dark rum |
| 1/2 cup | 73g / 2.6oz | Breadcrumbs (from trimmings, above) |
To line the molds (eight, 4 to 6-ounce ramekins): Slice the bread very thinly. With a cutter, cut out 8 rounds of bread, the size of the inside bottoms of the molds. Dip in butter and place in molds, buttered-side down. Line sides of molds with 3 to 4 overlapping rectangles of bread, cut to fit, and dipping in butter before placing inside molds. Have ready 8 pieces of bread to cover the filling after it is added to the molds. Place the molds on a jelly roll pan.
Preheat the oven to 375 degrees and set rack in middle level.
For the filling, prepare apricots and set aside. Melt butter in a shallow saute pan and add apricots, cooking until they begin to sizzle. Add sugar and continue cooking another 5 minutes, until juices are thickened and syrupy. Add rum and allow to boil out. Add crumbs and stir in.
Fill molds with apricot mixture, then cover with reserved bread, buttered-side out. Bake for 30 minutes, until visible bread is very well toasted. Serve immediately with whipped cream or apricot sauce.
This recipe yields 8 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8924)
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