Recipe: Mini-Apple Charlottes (using sliced bread and ramekins or muffin pan)

MINI-APPLE CHARLOTTES

1/2 cup dried cranberries
3 tablespoons rum (or water), divided use
1 stick (1/2 cup) butter, divided use
7 Golden Delicious apples, peeled, cored and thinly sliced (about 3 1/4 lbs total)
1/2 cup sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 tablespoon grated orange zest
24 slices very thin sliced firm white sandwich bread
1 cup light vanilla ice cream, melted (optional)

Heat oven to 375 degrees F. You will need a jumbo muffin tin or six 10-oz ramekins.

Toss cranberries and 2 tablespoons rum in small bowl; set aside.

Heat 1 Tbsp butter in a deep 12-inch skillet over medium-high heat. Add apples, sugar and orange juice; cook, stirring frequently, 10 minutes or until apples are tender but still maintain their shape. Remove from heat. Stir in 1/3 cup of the soaked cranberries, the vanilla and zest.

Melt remaining butter in a bowl; set aside.

Using a 3-inch biscuit or cookie cutter, cut a circle from 6 bread slices. Brush butter onto one side of each circle and place buttered-side down into each cup or ramekin.

Cut remaining bread slices crosswise into thirds; brush with butter. Line each cup with 9 bread rectangles placed vertically, buttered side against cup (bread will extend over top). Divide apple mixture among cups. Fold bread over filling, gently pressing.

Bake 20 minutes or until golden. Cool in pan on wire rack 20 minutes. Using an offset spatula, lift charlottes from cups.

Sprinkle with the remaining soaked cranberries. If using, stir melted ice cream and remaining Tbsp rum, and serve on side.

Makes 6 servings
Source: Woman's Day magazine, October 7, 2008