Charlotte Di Mele Alla Milanese Recipes

CHARLOTTE'S CARAMELS

Steps:

• Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later.
• In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes.
• Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil.
• When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it!
• To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together.

CHARLOTTE ALLA MILANESE

Steps:

• 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.
• Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
• Line bottom and sides of the greased baking dish with bread rounds. 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 rounds. 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.

APPLE CHARLOTTE ALLA MILANESE

Steps:

• 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 (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.

CHARLOTTE ALLA MILANESE

Steps:

• 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.
• Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
• Line bottom and sides of the greased baking dish with bread rounds. 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 rounds. 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.