Intoxicating Charlotte
4 servings
60 minutes
Drunken charlotte is a refined dessert of European cuisine with hints of spice and delicate sweetness. The origins of this dish date back centuries when apples and bread formed the basis of simple yet delicious pies. White dry wine adds a special sophistication by soaking the bread slices in a subtle aroma, while vanilla and cinnamon create a warm spicy bouquet. Tender caramelized apples give the dessert juiciness, and the golden crust of baked bread provides a pleasant texture. This magnificent treat will adorn any feast, perfectly complementing a cup of fragrant tea or coffee. Serve warm to reveal all the flavor nuances.
1
Sauté sliced apples with cinnamon, 100 g of sugar, and half of the butter until soft. Soak bread slices in a mixture of wine with 50 g of sugar and vanillin. Place 2/3 of the slices at the bottom and edges of a buttered dish. Fill with apples. Cover with remaining slices and brush with butter.
- Apple: 800 g
- Ground cinnamon: 1 teaspoon
- Sugar: 150 g
- Butter: 100 g
- Dry white wine: 100 ml
- Sugar: 150 g
- Vanillin: to taste
- White bread: 300 g
- Butter: 100 g
2
Bake at 200 degrees for about 30 minutes.
- Butter: 100 g
