Skillet Apple Charlotte

One of my favorite chefs is Jacques Pepin. I have been watching him for 30 years, but have not seen him on the air since his series with Julia Child. I was delighted to find out he is back on PBS with 26 new shows teaching the viewer how to cook food fast, the Jacques Pepin way. I caught his show last week, and just had to make his quick version of the classic French dessert, Apple Charlotte. From start to finish took about 45 minutes, with only about 20 minutes prep time.

Skillet Apple Charlotte

Ingredients

3-4 Granny Smith apples-peeled, cored and cut into sixths

2 T. pure maple syrup

1 T. honey

3 T. unsalted butter

4 slices white sandwich bread, crusts removed (I used whole wheat)

1 tsp. sugar

3 T. apricot preserves

sour cream or whipped cream for serving

Preheat oven to 400 degrees. In a 7 or 8 inch ovenproof skillet, arrange apples snugly. Add maple syrup, hone and 2 T. butter and bring to a boil over high heat. Reduce heat to low, cover and cook about 5 minutes, until apples are tender. Uncover and cook over high heat until liquid is evaporated and the apples are carmelized, about 7 minutes

Arrange the bread slices, spread with butter, sprinkle with sugar, and place over apples. Bake 20 minutes or until bread is toasted. (mine needed only 15 minutes). Invert the charlotte onto a plate.

Microwave apricot preserves for 45 seconds. Spread the preserves over the apples. Cut into wedges and serve with sour cream, whipped cream or ice cream. Delicious