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Apricot Charlotte

4 servings

Ingredients

• 12 pieces apricots
• 100 g sugar
• 50 g butter
• 3 pieces milk bread (freshly baked) or soft rusk
• good wine (a little)
• butter (melted, for pulling through) (a little)
• sugar (finely crushed) (a little)
• blackcurrant sauce (for serving) (as needed)

Instructions

1. Steam the peeled, quartered apricots until soft with sugar and butter.
2. Meanwhile, slice the milk bread or soft rusk, dip them in good wine, then pull through melted butter and finely crushed sugar.
3. Use these slices to line a dish well-greased with butter, ensuring that each slice slightly overlaps the next.
4. Fill with the steamed apricots, cover again with pastry slices, and bake the dish at fairly high heat for 40 minutes.
5. Invert and serve with blackcurrant sauce.

Modernized from a treasured 19th-century German cookbook.