Individual Apple Charlottes

Individual Apple Charlottes
Photo by Scott Phillips


  • Crème fraîche or vanilla ice cream for serving
  • 2-½ oz. (5 Tbs.) unsalted butter
  • 3 lb. Braeburn or Golden Delicious apples (6 or 7 apples)
  • 1/3 cup golden raisins
  • 1/3 cup raisins
  • ¾ cup granulated sugar
  • 1 lemon, rinsed
  • + 5 more ingredients
    • 1 Tbs. Calvados (or other apple brandy)
    • ½ lb. (1 cup) unsalted butter
    • 1 loaf sliced white bread (I use Pepperidge Farm Classic White; you may want to buy an extra loaf just in case)
    • 1 vanilla bean
    • ¼ cup granulated sugar

Peel, core, and dice the apples into 1/4-inch pieces (you’ll have about 6-1/2 cups). Using a vegetable peeler, peel the zest off half the lemon in long strips, taking care to avoid the bitter white pith (if necessary, remove any pith from the zest strips by scraping it off with a knife). Slice th...

View full recipe at Fine Cooking


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