Sorry, Jacques. This one needs work.
Oct. 2nd, 2017 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Skillet Apple Charlotte.
"A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version, apple wedges are sauteed with honey and maple syrup, topped with buttered toast, and turned out of the pan like a tarte Tatin." -Jacques Pepin
3 green apples (I used Gravensteins, because local apple), peeled, cored, and cut into sixths
2 Tbsp maple syrup
1 Tbsp honey
3 Tbsp unsalted butter
4 slices sandwich bread, crusts removed
1 tsp sugar
3 Tbsp apricot jam
sour cream (I used creme fraiche)
Heat the oven to 400. In a 7" or 8" ovenproof nonstick skillet, arrange the apple wedges snugly, cored side up. Add the syrup, honey, and 2 Tbsp butter. Bring to a boil over high heat. Reduce the heat to low, cover and cook until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, about 7 minutes.
Arrange the bread slices in a square on a work surface. Trim the corners to form a round the size of the skillet. Spread the bread with the remaining 1 Tbsp butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
Melt the apricot jam in a microwave for 30 seconds (...or not). Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.
What worked: This was a lovely combination of flavors. The caramelized maple and apple were particularly good.
What didn't: The recipe is supposed to form a cohesive mass that you can invert and slice. It didn't. I ended up serving a deconstructed version, which is a fancy way of saying "pile in a mess". Tasty, but messy and not what is intended.
Will I make it again? No. It doesn't work.
"A classic apple charlotte has a crust of buttered bread slices filled with caramelized apples. In this quick version, apple wedges are sauteed with honey and maple syrup, topped with buttered toast, and turned out of the pan like a tarte Tatin." -Jacques Pepin
3 green apples (I used Gravensteins, because local apple), peeled, cored, and cut into sixths
2 Tbsp maple syrup
1 Tbsp honey
3 Tbsp unsalted butter
4 slices sandwich bread, crusts removed
1 tsp sugar
3 Tbsp apricot jam
sour cream (I used creme fraiche)
Heat the oven to 400. In a 7" or 8" ovenproof nonstick skillet, arrange the apple wedges snugly, cored side up. Add the syrup, honey, and 2 Tbsp butter. Bring to a boil over high heat. Reduce the heat to low, cover and cook until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, about 7 minutes.
Arrange the bread slices in a square on a work surface. Trim the corners to form a round the size of the skillet. Spread the bread with the remaining 1 Tbsp butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
Melt the apricot jam in a microwave for 30 seconds (...or not). Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.
What worked: This was a lovely combination of flavors. The caramelized maple and apple were particularly good.
What didn't: The recipe is supposed to form a cohesive mass that you can invert and slice. It didn't. I ended up serving a deconstructed version, which is a fancy way of saying "pile in a mess". Tasty, but messy and not what is intended.
Will I make it again? No. It doesn't work.
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