Apple Charlotte with Vanilla Bean Flavour Pearls
Apple Charlotte is an oldie but a goodie! A fabulous way to turn sad fruit and less than fresh bread into something delightful. A crowd pleasing dessert that can be prepared well in advance.
Golden buttery bread filled with stewed fruit. Just gorgeous with our NEW Limited Edition Vanilla Bean Flavour Pearls. I’d also recommend some Crème Anglaise or custard because why not!
What you’ll need… (6 serves)
- 6 Apples – peeled & chopped
- 50 gm Sugar or to taste (white or Brown…just use what you have)
- 1 Lemon – juice and a peel of rind
- 2 Cinnamon Sticks or tsp Cinnamon Ground
- Day-old white bread – 2 slices per serve should be enough (Brioche would be delish if you have it)
- 350 gm Butter – melt or soft enough to spread
- Dariole Moulds or Coffee Mugs – just something that will hold about a metric cup of pudding and can go in the oven
- Round cutter or glass – the same size as your mould
- Double Cream
- Icing Sugar
- Vanilla Bean Flavour Pearls
Lets get started
Pop your peeled and chopped Apples into a pot with the Sugar, Cinnamon, Lemon Juice & Peel. (just peel a strip off the lemon with a vegie peeler before you juice it). Cook until the fruit is very soft but mostly still has a little shape.
You could substitute the fresh apple for some tinned and just add Cinnamon etc. Or even use another fruit altogether, essentially you just need tasty stewed fruit here.
We need to line the Moulds/Mugs with buttered bread. I prefer to use soft butter and spread a generous layer on my bread but a pastry brush with melted butter will do the trick too. Feel free to butter the inside of your moulds too.
Lay your bread out on the bench and butter away. Next you will need to cut a round of buttered bread to place in the bottom of each mould. To line the edges you need to slice off the crusts and cut into fingers as tall as your moulds. Ours were cut about 3 cm wide. Now stick them into the moulds, overlapping each slice slightly until all edges are covered.
Fill your lined moulds with stewed fruit. (don’t forget to remove the Cinnamon Sticks and Lemon Peel if you used them) If you wish to place another round of buttered bread to seal your pudding go for it.
*You can have your dish prepared to this stage even a day or two earlier if you want to be organized.
Ready to serve
Pre-heat your oven to 180/190 C.
Place all of your puddings onto a tray and bake for around 20 minutes. We want a nice golden finish on the outside and hot centre.
To serve you need to turn your cooked Charlottes upside down onto a serving plate. Yes they will be hot to handle so please be careful! Give them all a liberal dusting with Icing Sugar. Top with a dollop of Double Cream and some Vanilla Bean Flavour Pearls.
I feel that this should become an afternoon delight rather than dessert when you are usually too full to enjoy it…what do you think?
**If you’ve just come across this recipe and our Limited Edition Flavour is no longer available…take a peek at our other flavours, just click HERE There are plenty of others to choose from.
Until next time
Enjoy…from the Peninsula Larder Team