7 apples (3 1/2 lb), peeled, cored, and thinly sliced
1/2 cup sugar
1/4 cup OJ
2 tsp vanilla extract
1 tbsp grated orange zest
24 slices very thin sliced firm white sandwhich bread, crusts trimmed
Instructions
Heat oven to 375F. Toss cranberries and 2 tbsp rum in small bowl; set aside.
Heat 1 tbsp butter in a deep 12 in 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 bowl. Using a 3 in biscuit or cookie cutter, cut a circle from 6 bread slices. Brush butter onto one side of each circle and place butter side down into each cup in a large muffin pan. Cut remaining bread slices crosswise into thirds; brush with butter. Line each cup with 9 bread rectangles placed vertically, buttered side against the cup.
Divide apple mixture among cups. Fold bread over filling, gently pressing. Bake 20 minutes until golden. Cool in pan on wire rack 20 minutes.
Sprinkle with remaining soaked cranberries.
Originally Submitted
2/1/2009
0 Out of 5 from
0 reviews
You can add this Mini- Apple Charlottes recipe to your own private DesktopCookbook.
