Melt the butter in a large saucepan and add the apples, lemon juice, vanilla pod & seeds and sugar. Simmer gently for 15-20 minutes until the apples break down.
Stir through the calvados and simmer for another 10 minutes. Discard the vanilla pod and leave the apples to cool.
Preheat the oven to 180C/160C fan/350F/Gas 4. Grease 6 individual pudding basins with butter and line with the brioche overlapping them slightly, saving some for the top.
Spoon in the cooled apple mixture and top with the reserved brioche. Bake in the oven for 15 minutes until golden brown.
Meanwhile lightly whip the cream with the cinnamon & vanilla to soft peaks. Leave the apple charlottes to cool slightly before turning out onto plates and serving with the cinnamon cream.
- 100g (5oz) butter, plus a tbsp for greasing
- 1kg (2lb 4oz) golden delicious apples, peeled, cored, finely chopped
- 1 lemon, juiced
- 1 vanilla pod, split in half and seeds scraped out
- 175g (6oz) caster sugar
- 3 tbsp Calvados
- 200g (7oz) loaf brioche, thinly sliced
- 300ml (½ pt) double cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Top Tip for making Apple Charlottes with Cinnamon Cream
This is a great recipe for using up slightly stale bread instead of using the brioche.
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