Individual Apricot Charlottes
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Individual Apricot Charlottes
Last updated 6/12/2012 12:58:38 AM. Recipe ID 21431. Report a problem with this recipe.
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      Title: Individual apricot charlottes
 Categories: Live
      Yield: 4 Servings
      1    Loaf white bread
     12 tb (1 1/2 sticks) unsalted
           Butter, melted and cooled
      2 lb Firm apricots, halved,
           Pitted and sliced
      4 tb (1/2 stick) unsalted butter
    1/2 c  Sugar
      1 tb Dark rum
    1/2 c  Breadcrumbs (from trimmings,
  To line the molds (8, 4 to 6-ounce ramekins): Slice the bread very
  thinly. With a cutter, cut out 8 rounds of bread, the size of the
  inside bottoms of the molds. Dip in butter and place in molds,
  buttered side down. Line sides of molds with 3 to 4 overlapping
  rectangles of bread, cut to fit, and dipping in butter before placing
  inside molds. Have ready 8 pieces of bread to cover the filling after
  it is added to the molds. Place the molds on a jelly roll pan.
  Preheat the oven to 375 degrees and set rack in middle level. For the
  filling, prepare apricots and set aside. Melt butter in a shallow
  saute pan and add apricots, cooking until they begin to sizzle. Add
  sugar and continue cooking another 5 minutes, until juices are
  thickened and syrupy. Add rum and allow to boil out. Add crumbs and
  stir in.
  Fill molds with apricot mixture, then cover with reserved bread,
  buttered side out. Bake for 30 minutes, until visible bread is very
  well toasted. Serve immediately with whipped cream or apricot sauce.

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Recipe ID 21431 (Apr 03, 2005)

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