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Danish Apple Charlotte with Raisins and Hazelnuts
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Danish Apple Charlotte with Raisins and Hazelnuts
Serves: 4 as the main attraction, 6 as a pudding
Ingredients
- 1kg apples, peeled, cored and thickly sliced
- 4 tablespoons brown sugar
- 2 tablespoons raisins soaked in a little brandy (or orange juice or tea)
- 4 cloves
- 8 heaped tablespoons breadcrumbs
- 50g butter
- 1 tablespoon roughly chopped hazelnuts
- 1 teaspoon cinnamon
- 4 tablespoons raspberry or redcurrant jam
Method
- Preheat the oven to 200°C/gas 6.
- Butter a soufflé dish. Put the apples in a pan with 2 tablespoons of the sugar (3 if using Bramleys), the raisins with their soaking liquor and the cloves stuck into a bit of apple peel for ease of retrieval.
- Add a little water - just enough to stop sticking - and cook gently, tightly lidded, until the fruit collapses into a mush.
- Remove the cloves before crushing the apples to make a thick, jammy sauce - bubble up if necessary to evaporate any excess liquid.
- Fry the breadcrumbs in the butter until golden and crisp.
- Just before the end, stir in the chopped nuts and sprinkle with cinnamon.
- Remove from the heat, allow to cool a little and mix in the remaining sugar. Spread a layer of breadcrumbs in the base of the dish, cover with half the apple, top with a thin layer of breadcrumbs, cover with the jam, top with the rest of the apple and finish with the remaining breadcrumbs.
- Bake for 15-20 minutes until brown and bubbling. Serve with clotted cream or a scoop of vanilla ice cream.
- Consider serving this dish, known in Denmark as 'veiled country maiden', Danish-style - instead of a main course after a sturdy winter soup, such as split-pea with bacon.
Comments
This recipe was first published in Sun Oct 01 01:00:00 BST 2000.
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