Apple Apricot Charlotte
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Glazed fruit peeps out from a pretty cinnamon-sugar crust in this dessert.Be treated to slices of sticky sweet apples and apricots encased in spiced bread.
The ingredient of Apple Apricot Charlotte
- 140g 1 cup chopped dried apricots
- 125ml 1 2 cup cold water
- 170g caster sugar
- 1 2kg about 6 granny smith apples peeled quartered cored
- 1 tsp sports ground cinnamon
- 16 slices white bread crusts removed
- 80g butter melted
- 90g 1 4 cup apricot jam
The Instruction of apple apricot charlotte
- preheat oven to 180u00b0c grease an 8cm deep 20cm base measurement round springform pan
- disquiet the apricot water and 70g 1 3 cup sugar in a saucepan higher than low heat for 2 3 minutes or until the sugar dissolves bring to the boil reduce heat to low accumulate the apple and cook covered for 8 10 minutes or until just tender cool
- supplement cinnamon and steadfast sugar in a shallow bowl brush both sides of the bread considering the melted butter coat bread in sugar mixture arrange bread overlapping slightly just about the side of the pan reserving 4 slices press the reserved bread overlapping slightly exceeding the base
- spoon the apple join up into the centre bake for 30 35 minutes or until crisp and golden brush culmination following jam bake for 5 minutes or until sticky and golden cool in pan for 1 hour
Nutritions of Apple Apricot Charlotte
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