Apple Charlotte

• 4 pounds firm apples that hold their shape when cooking, such as Golden Delicious, peeled and chopped into 1/2-inch pieces
• 2/3 cup clarified butter (see page 36)
• 1/2 cup either light-or dark-brown sugar
• Grated peel of 1 lemon
• Small pinch of powdered cinnamon
• 1/3 cup sieved apricot jam
• 2 tsp pure vanilla extract
• 3 Tbs dark Jamaican rum
• 13 slices firm home-style sandwich bread (previous recipe), crusts off
• 1 cup apricot glaze (see page 103)
• 1 1/2 cups custard sauce (creme anglaise, page 78)

1. Saute the apple pieces in 2 tablespoons of the butter for 2 to 3 minutes.
2. Sprinkle on brown sugar and lemon peel and continue for 5 minutes or more, until the apples start to brown and caramelize.
3. Stir in the cinnamon, apricot jam, vanilla, and rum, and saute another 2 minutes or so, until apples have absorbed the liquid.
4. Set racks in middle and lower-middle levels and preheat the oven to 425F.
5. Arrange 4 slices of bread in a square on your work surface.
6. Center a 6-cup straight-sided circular baking dish such as a charlotte on the square, and cut around the bottom to make a circle of bread in 4 pieces; reserve them.
7. Cut a 2-inch circle from another slice, and reserve.
8. Heat 3 tablespoons of the butter in a frying pan and brown the reserved bread pieces, including the circle, on both sides.
9. Then brown the trimmings.
10. Butter the bottom of the baking dish and line with a circle of wax paper.
11. Arrange the circle of sauteed bread pieces over it (but reserve the small circle).
12. Halve all the remaining bread slices lengthwise.
13. One by one, dip each piece in the remaining butter and arrange upright and slightly overlapping around the inside of the mold.
14. Spoon layers of sauteed apples alternating with sauteed bread trimmings (which act as fillers) into the dish, letting the filling hump 3/4 inch over the rim.
15. Set in the middle rack of the oven, and then slide a pan underneath to catch any juices.
16. Bake for about 30 minutes, pressing down on apples several times with a spatula, until bread strips lining the sides have browned nicely.
17. Remove from oven and let rest at least 1 hour.
18. Unmold onto a serving plate, paint top and sides with apricot glaze; center the small circle on top and glaze.
19. Serve warm or cold, with the creme anglaise on page 78.

golden delicious, clarified butter, either light, lemon, cinnamon, vanilla, rum, bread, apricot glaze, custard sauce

Taken from www.epicurious.com/recipes/food/views/apple-charlotte-391646 (may not work)