Charlotte Aux Pommes
|Eating apples||8 Pound|
|Apricot preserves||1 Cup (16 tbs) (Forced Through A Sieve)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Dark rum||1⁄2 Cup (8 tbs)|
|White bread slices||12|
|Clarified butter||1 Cup (16 tbs)|
Peel, core and slice the apples thin, making about four quarts.
Place in a pan, cover and cook over very low heat, stirring occasionally, until tender, about twenty minutes.
Add one-half cup of the apricot preserves, one cup of the sugar, the vanilla, butter and one quarter cup rum; mix well.
Boil the mixture, stirring, for about ten minutes or until the water content has almost entirely evaporated and a very thick paste remains.
There should be at least six cups of apple puree.
Preheat the oven to 425 degrees.
Remove the crusts from the bread and cut shapes exactly to cover the bottom and sides of a cylindrical six cup mold that is at least three and one half to four inches high and about five and one-half inches in bottom diameter.
Saute the pieces of bread in four tablespoons of the clarified butter and place them, overlapping each other, around the inner circumference of the mold.
Trim the protruding ends.
Pack the apple puree into the mold, allowing it to form a dome about three-quarters of an inch high.
Cover with four or five butter-dipped bread strips.
Pour any remaining clarified butter over the ends of the bread around the edges.
Set in a pan and bake about thirty minutes.
When the bread is golden brown, the charlotte is done.
Remove from the oven and cool fifteen minutes.
If there is danger of collapse, cool further before un molding.
Boil the remaining preserves, rum and sugar until thick and sticky.
Spread it over the charlotte.