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1
In a large saute pan, over medium heat, add 2 tablespoons of the butter.
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2
Add the apples.
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3
Season with salt.
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4
Cook for 2 minutes.
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5
Add the brown sugar, cinnamon, nutmeg, lemon peel, 1/2 cup of the apricot jam, and vanilla.
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6
Continue to saute until the apples are golden, about 4 minutes.
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7
Carefully remove the pan from the heat, add the rum, and ignite the flame.
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8
Place the pan back over the heat and shake the pan several times until the flame dies out.
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9
Continue to cook for 2 minutes or until the liquid as been absorbed and the apples are tender.
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10
Remove from the heat and cool.
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11
Preheat the oven to 425 degrees.
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12
Butter a 6 cup charlotte mold with 1 teaspoon of the butter.
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13
Line the sides and bottom of the mold with parchment paper.
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14
Brush both sides of the bread with remaining 1/2 cup of clarified butter.
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15
Form a square using 4 pieces of the bread.
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16
Place the charlotte mold, topside down, and with a serrated knife, cut around the mold to make a circle for the bottom of the mold, reserving the trimmings.
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17
Repeat the above process for the top of the mold.
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18
Slice the remaining bread in half.
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19
To assemble, place 1 circle of the bread on the bottom of the prepared mold.
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20
Line the sides of the mold with the slices of bread, pressing the bread slightly to adhere to the sides of the mold.
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21
Spoon a third of the apple mixture into the bottom of the mold.
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22
Place some the bread scraps over the apple mixture.
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23
Repeat with remaining ingredients, having the apples as the last layer.
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24
With the back of a spoon, press the mixture into the mold.
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25
Place the remaining circle of bread on top of the apple mixture and again press the top firmly.
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26
Place the mold on a parchment lined baking sheet.
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27
Place a small piece of alluminum foil over the top of the mold to prevent the top from over browning.
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28
Bake for 30 minutes or until the sides of mold are golden brown.
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29
Remove the foil during the last 5 minutes of baking.
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30
Several times during the cooking process, use the back of a spoon to press the mixture firmly.
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31
Remove from the oven and rest for 1 hour.
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32
Run a knife around the edges of the pan and unmold onto a platter.
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33
In a small saucepan, over medium heat, warm the remaining apricot jam.
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34
Brush the entire mold with the apricot glaze.
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35
Slice the charlotte into individual servings.
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36
Place each piece on a serving plate.
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37
Garnish with a dollop of the whipped cream, confectioners' sugar, and fresh mint.
