Recipe info Category: Baked Goods/Cookies & Cakes Recipe: Apricot and Apple Charlottes Rating: 0.00 Contributor: n/a

Apricot and Apple Charlottes Crust Ingredients: 6 tablespoons LAND O LAKES® Butter, melted 12 slices hearty white bread Filling Ingredients: 1/4 cup LAND O LAKES® Butter 8 medium (2 1/2 pounds) Granny Smith apples, peeled, cored, sliced 2/3 cup granulated sugar 1/2 cup chopped dried apricots 1 tablespoon freshly grated lemon peel Sauce Ingredients: 3/4 cup apricot preserves 1/4 cup LAND O LAKES® Butter 2 tablespoons brandy or orange juice Garnish Ingredients: Apricot roses, if desired Mint leaves, if desired Heat oven to 400°F. Brush six (6-ounce) custard cups lightly with melted butter. Trim crusts from bread slices; brush both sides with melted butter. Line inside of each custard cup with 1 slice bread, cutting and piecing as necessary. Melt 1/4 cup butter in 12-inch skillet until sizzling; add apple slices. Cook over medium heat until apples begin to soften (4 to 5 minutes). Add sugar, chopped apricots and lemon peel; toss lightly. Continue cooking until liquid is absorbed (12 to 15 minutes). Spoon apple mixture into prepared custard cups. Cover apple mixture with remaining bread slices, folding under any extra bread. Place custard cups in baking pan. Bake for 18 to 20 minutes or until deep golden brown. Cool 10 minutes. Meanwhile, combine apricot preserves, 1/4 cup butter and brandy in 1-quart saucepan. Cook over low heat, stirring occasionally, until melted (4 to 5 minutes). To serve, unmold charlottes. Place on individual serving dishes; top with sauce. Garnish with apricot rose (see Tip below) and mint leaves, if desired. Serve charlottes warm or at room temperature. Makes 6 servings. TIP: Use coarse-textured bread, not soft sandwich-style. Slices should be approximately 1/2-inch thick. TIP: To make an apricot rose bud, place six dried apricot halves on waxed paper. Cover with second sheet of waxed paper. With rolling pin, roll out until apricots are flat and thin. Use fingers to shape or roll apricot half, at an angle, to form rose bud. Use as a garnish for each charlotte. Recipe provided courtesy of CooksRecipes.com

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