Description
It is with such slogans: "Bread to all a head!","Protect your bread!" when we were put in mailboxes leaflets with recipes from bread. Favorite for us was the Apple pie with apples from the bread. I offer a La carte options for its preparation. Pleasant sugar crust, light caramel note which is attached to the use of cane sugar, the delicate structure of the cakes and the filling of apples and raisins with vanilla, impossible to resist! You are all invited to tea and to enjoy the wonderful taste of Charlotte!
Ingredients
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Apple
700 g
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Lemon peel
1 piece
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Vanilla
0.5 piece
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Raisins
60 g
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Butter
140 g
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Bread
350 g
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Sugar
100 g
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Rum
1 tsp
Cooking
Apples cleaned, remove core and cut into small cubes.
Mix the washed raisins, grated lemon zest, apples and the pulp of the vanilla.
Melt 40 g of butter.
Add 25 g sugar and mix well, keeping the saucepan on the stove.
Add Apple mixture and 1/2 peeled vanilla bean.
Cook over medium heat, stirring almost constantly, until the apples are soft on the outside (inside will remain a little crisp), approximately 10 minutes.
Cooled Apple mixture, remove the vanilla pod and add rum.
Melt 100 g of butter.
For dusting to prepare 75 g of cane sugar.
Cut bread slices in accordance with the size of the bottoms of ramekins and rectangles with a height slightly less than their height.
Dip both sides of each piece of bread in the oil.
And roll one side in sugar.
Put one circle into each pre-greased ramekin party with sugar sand down.
In the same way to spread the sides of the rectangles of bread, sugared side out.
Fill each a ramekin with filling, tamping well.
Put on a baking sheet.
Every ramekin cover it with one layer of foil and bake in a preheated 220 degree oven for 40 minutes.
Cool slightly ready Charlotte, carry a knife along edges and flip onto a plate.
Everything is ready, you can brew tea and enjoy.
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