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1
Heat oven to 375 degrees.
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2
Butter a 1 1/2 qt charlotte mold, and line with parchment paper.
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3
In a small bowl, combine raisins and rum.
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4
Set aside.
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5
Drizzle apples with lemon juice.
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Sprinkle with sugar, and toss to combine.
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In a large skillet, heat 1 Tbsp.
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butter.
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Add in apples, and cook, stirring, till soft and golden, about 10 min.
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Stir in orange zest, apricot jam, honey, and rum-raisins mix.
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Set aside.
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12
Remove crusts from briochie and cut into 1/4-inch thick slices.
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13
In a large skillet, heat 2 1/2 Tbsp.
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butter.
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Add in half of the brioche.
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Cook till golden, about 1 minute per side.
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Repeat with remaining butter and brioche.
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18
Line buttered charlotte mold with brioche, trimming as necessary to fit.
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The sides and bottom of the mold should be completely covered.
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Fill mold with apple mix.
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Top with remaining brioche, and cover with parchment paper and aluminum foil.
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22
Transfer to a roasting pan.
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23
Add in sufficient warm water to come halfway up the sides of the charlotte mold.
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24
Bake for 40 min.
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25
Remove from oven, and let stand for 15 min before inverting onto a serving plate.
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26
For the Sabayon: In a small saucepan over medium heat, combine sugar and 1/4 c. water.
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Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, till it reaches 290 degrees on a candy thermometer, about 5 min.
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28
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine Large eggs and egg yolk.
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29
Beat till fluffy.
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30
Slowly pour the warm sugar mix into the beaten Large eggs, and continue mixing till the mix is cold to the touch.
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31
Fold whipped heavy cream into egg mix, and stir in Calvados.
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32
Serve immediately.
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33
(
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34
Serve the Apple Charlotte with the Sabayon.
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35
This recipe yields 6 servings.
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36
Comments: Culinary folklore says which the apple charlotte - a baked buttered-bread shell filled with sauteed apples - was created for British royalty; and although it's a simple dish to make, its taste is equal to its regal origins.
