Granny Smith Apple Charlotte
|Granny smith apples||2 Pound|
|Dark brown sugar||1⁄4 Cup (4 tbs) (Soft)|
|Calvados||3 Tablespoon (Apple Brandy)|
|Unflavored gelatin||1 Tablespoon|
|Apricot preserve||1⁄4 Cup (4 tbs)|
Core the apples with an apple corer, peel and cut in thin slices.
Cut the slices in half widthwise.
Put all but 2 tablespoons (1 tablespoon) of brown sugar in a 9 inch (23 cm) Pyrex mold (mould).
Add 3 (2) tablespoons of water.
Microwave, uncovered, on HIGH for 3 minutes.
Tilt the mold (mould) in all directions to coat with the caramel half-way up the inside.
Mix the remaining brown sugar with the cinnamon.
Arrange the apple slices in the mold (mould), sprinkling each layer of apple with the brown sugar and cinnamon mixture.
Microwave, uncovered, on HIGH for 10 minutes.
Put the Calvados in a cup and sprinkle over the gelatin.
Puree the apricot preserve in a food processor.
Put in a small bowl and melt in the microwave oven for 1 1/2 minutes on HIGH.
Pour the gelatin mixture into the hot preserve and stir until dissolved.
Pour over the apples and tilt the container so that the preserve sinks through the layers.
Leave to cool.