8 large Granny Smith apples
1 cup sugar
1 loaf thick sliced white sandwich bread, crusts removed
225 grams butter, melted
reserved apple peelings
Preheat oven 150C.
Peel and slice the apples and cook with the sugar and a little water.
Set aside the peel.
Paint the slices of bread with the melted butter.
Line 8 individual oven proof dishes with the buttered bread.
pour in the hot cooked apples and cover with more slices of crustless bread brushed with butter.
Cover the tops with some of the apple peelings to prevent the charlottes from browning too much on top before the inside is cooked.
Bake in oven for 2.5 hours, then remove the apple peelings and continue to cook for 1 more hour.
The charlottes are cooked when the bread is golden and crisp and the apples are pink. The juice from the apples runs into the buttered bread and becomes slightly caramelised.
Remove from oven and cool.
The charlottes must be cold before turning out onto individual plates, otherwise they will collapse. Serve with cream, custard or ice cream and a any extra apples you may have.
* recipe from Vogue Australia’s Wine and Food Cookbook 1997/1998