Quesnel Farmer's Market, Quesnel BC

Recipes

Apricot and Apple Charlotte

2 1/2 lbs Granny Smith apples (about 6 med)
2/3 cup Fresh squeezed orange juice
Finely grated zest of 1 orange
1 tbsp Sugar
1/3c +3 tbsp Apricot jam
8 tbsp Butter (more as needed), melted
1 loaf Thin-cut whole wheat bread, slightly stale, crusts removed
1 Large egg white
3 Large egg yolks, beaten.

Peel and core apples, and cut them in two. Cut the two pieces into 8 chunks, and put in a saucepan. Add orange juice, zest, sugar and 1/3 cup apricot jam. Place pan over high heat and bring to a boil. Reduce heat to med-low, cook at a lively simmer until apples are soft but still keep their shape, about 8 mins. Remove from heat and let cool.

Heat oven to 350 degrees. Brush butter onto bottom and sides of an 8-inch springform pan. Paint both sides of each slice of bread with butter (or dip briefly into butter) before lining pan with dampened pieces. Fit pieces of bread together like a jigsaw puzzle with no gaps. Paint joints with egg white to help seal them, and press them together.

Add egg yolks to cooled apple filling and spoon mixture into bread-lined pan. Layer with more butter-painted bread, and carefully spread remaining 3 tbsp jam over top. Jam may be heated if desired, to ease spreading.

Place pan on a baking sheet. Bake until browned on edges and top, about 45 mins. Place on a cooling rack until warm or room temperature. To serve, remove side of pan, and slice like a cake.

Yield: 6 servings.

Submitted By: Cathie Allen