Charlotte With Dried Fruit
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces dried apricots
- 12ounces dried figs, stems removed, quartered
- 8ounces pitted prunes
- 8ounces fresh cranberries
- 1cup apple cider
- 1cup sugar
- 1loaf firm-textured whole wheat bread (24 ounces)
- ¾cup clarified unsalted butter
- Crème fraîche, for serving
Nutritional analysis per serving (12 servings)
514 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 56 grams sugars; 10 grams protein; 267 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all fruit in a 3-quart saucepan. Add cider and sugar, bring to a boil, lower heat and simmer until fruit is tender and mixture has thickened, about 15 minutes. Remove from heat.
- Step 2
Remove crusts from bread. Cut slices to fit tightly in bottom of a 6- to 8-cup straight-sided ovenproof mold, like a charlotte mold or soufflé dish. Cut enough half-slices to fit around sides of mold, slightly overlapping. You should also have enough bread left to cover top.
- Step 3
Preheat oven to 425 degrees. Heat ¼ cup butter in a skillet. Lightly sauté bread pieces for bottom of mold on both sides until golden. Place in mold. Add more butter and continue sautéing bread pieces for sides and fit them into mold. Pile fruit into bread-lined mold, pressing it in tightly. Brush bread for top of mold with remaining butter and put in place.
- Step 4
Bake 15 minutes until top is well browned. Allow to cool 30 minutes, run a knife around outside, turn upside down onto a serving dish and unmold. Serve with crème fraîche. Charlotte can be frozen in its baking dish, thawed and baked at 300 degrees for 25 minutes to reheat before serving. It can also be frozen, unbaked, brought to room temperature and baked before serving.
Private Notes
Comments
I made this as directed except I didn't have creme fraiche or other cream. As a dessert, it was very disappointing as it was the equivalent of crunchy, buttered wheat toast with compote. (Maybe it could work for brunch?)The compote filling tasted good, but it was very strange paired with buttered toast as a crust. It fell apart when we tried to cut into it so it became a big pile of toast and compote. I'd be interested to know if others could get this to work, but mine was a failure.
I'd say lose the bread and make a good-sized batch of pie dough, using whole wheat pastry flour entirely or in combination with white pastry flour. It isn't all that difficult. Don't cut the fat into the flour until it's the consistency of cornmeal. That's too fine. 2 cups flour, 2/3 cup butter or whatever, 1/2 tsp salt; about 1/3-1/2 cup ice water or buttermilk. Combine liquid & flour with a fork until it holds together--not in a food processor. Fridge for 30 min wrapped in plastic; roll out.
it is simply delicious
it is simply delicious
I'd say lose the bread and make a good-sized batch of pie dough, using whole wheat pastry flour entirely or in combination with white pastry flour. It isn't all that difficult. Don't cut the fat into the flour until it's the consistency of cornmeal. That's too fine. 2 cups flour, 2/3 cup butter or whatever, 1/2 tsp salt; about 1/3-1/2 cup ice water or buttermilk. Combine liquid & flour with a fork until it holds together--not in a food processor. Fridge for 30 min wrapped in plastic; roll out.
I made this as directed except I didn't have creme fraiche or other cream. As a dessert, it was very disappointing as it was the equivalent of crunchy, buttered wheat toast with compote. (Maybe it could work for brunch?)The compote filling tasted good, but it was very strange paired with buttered toast as a crust. It fell apart when we tried to cut into it so it became a big pile of toast and compote. I'd be interested to know if others could get this to work, but mine was a failure.
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