Lemon scented apples and raisins are baked in a bread crust and served afire at the table in this easy, yet elegant dessert.
INGREDIENTS (for 8 servings):
- 2 1/4 pounds apples - peeled, cored and cut into eighths
- 3/4 cup white sugar, divided
- 1/2 cup dry white wine
- 1 teaspoon grated lemon zest
- 1/2 cup raisins
- 3 tablespoons butter
- 12 thick slices bread, crust removed
- 1 (1.5 fluid ounce) jigger rum
Preheat oven to 350 degrees F (175 degrees C).
Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
Line bottom and sides of the baking dish with bread slices, overlapping slightly. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread. Sprinkle with the remaining sugar.
Bake in the preheated oven 1 hour.
To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.