Apple Charlotte

(Recipe will yield 4 dariole sized moulds)

Ingredients

• 3 granny smith apples
• approx 8 slices of white sandwich bread
• 90 gms sugar
• 120 gms butter
• Sliced rind of half a lemon

Method

Peel, core, and wash the apples. Cut into slices about 1cm thick and place in the pan with about 20 grams of the butter, the sugar, and the lemon rind.

Do not add any water. Simmer apples gently until barely cooked.

Cut crusts off bread.

Cut out circles of bread, one to fit the top and one to fit the bottom of the moulds.

Melt the butter and dip one side of the rounds which have been cut for the base. Place these rounds butter-side down in the moulds.

Cut the remaining bread slices into fingers approx 1.5 – 2 cm thick. Dip each in the melted butter and place them vertically around the inside of the mould, so that they overlap without leaving any gaps.

Fill the centre of the mould with the cooked apple, after removing rind. Pack quite tightly.

Cover with the round of bread cut for the top.

Bake in an oven at 220°C for 15 minutes approximately, until the bread lining is brown and crisp.

Carefully turn out onto a plate. Serve with fresh custard, cream or ice cream, or all.

Match with

Riesling
Lawsons Dry Hills 2005
Hunters Hukapapa Riesling Dessert 2006

Sparkling
Zibibbo Brown Brothers 2006