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Recipe Name: Apple Almond Charlotte Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

875 Gram(s) Red skinned dessert apples
cored and sliced 1
150 Gram(s) Granulated sugar, 5oz
2 Teaspoon(s) Grated lemon rind
40 Gram(s) Butter, 1 1/2oz
1/2 Stale French stick, cut into
5mm 1/4
inch thin slices
150 Gram(s) Sultanas, soaked in 3
tablespoons 5oz
Calvados or brandy
1 100 gram pac whole almonds
skin on roughly chopped
Preheat the oven to 180 C, 350 F, Gas Mark 4. Place the apples in a
pan with 100g (3 1/2oz) of the granulated sugar, the lemon rind and
enough water to just cover. Cook over a low to moderate heat until the
apples are starting to fall apart. Allow to cool. Blend the butter
with the remaining sugar and use togrease thoroughly the sides and
base of a 20cm (8 inch) souffle dish, reserving a little of the
mixture. Line the base and sides of the dish completely with most of
the bread slices, reserving enough to cover the top of the pudding.
Fill the centre with layers of apple, sultanas and chopped almonds,
continue this process until all the ingredients are used. Spread the
reserved bread slices with the remaining butter and sugar mixture and
arrange over the apple mixture to cover. Bake in the preheated oven
for 1 hour. To remove from the souffle dish run a palette knife around
the edge and carefully invert the Charlotte onto a plate. Notes This
dessert may be flambed with 3-4 tablespoons of Calvados if
desired.Alternatively serve warm with Greek natural yogurt or thick
double cream. Converted by MC_Buster. NOTES : A delicious alternative
to traditional apple pie, which makes use of stale bread.An impressive
finished dish. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 870
Calories From Fat: 285
Total Fat: 32.5g
Cholesterol: 86mg
Sodium: 6mg
Potassium: 23.1mg
Carbohydrates: 150.7g
Fiber: <1g
Sugar: 150g
Protein: <1g

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