Apple Charlotte With Apricot Sauce
Pour all but 3 tablespoons of the clarified butter into a large bowl. With a sharp knife, cut three slices of the bread into 6 triangles by slicing them in half diagonally. Cut another 7 slices of bread in half. One at a time, briefly dip the bread triangles into the bowl of clarified butter and lay them side by side in the bottom of the mold. With a small, sharp knife, trim the triangles so that their points meet in the middle and no spaces show between the slices. Now d
Cut another 3 slices of the bread into 1 inch squares. Heat the reserved 3 tablespoons of clarified butter in a heavy 10- to 12-inch skillet set over high heat and drop in the bread squares. Turning them about constantly with a wooden spoon, cook the squares for 2 to 3 minutes, until they are lightly and evenly colored on all sides. Remove the browned bread squares from the pan with a slotted spoon and set aside.
In a 4 quart casserole combine the apples, sugar and water. Bring to a boil over high heat , then cover tightly, reduce the heat to low, and simmer 30 minutes, or until the apples are tender and show no resistance when pierced with the tip of a sharp knife. Uncover and cook over high heat, stirring frequently, for about 15 minutes, or until most of the liquid has evaporated and the apples become a thick, coarse puree. Stir in the cinnamon and refrigerate the puree until well chilled.
Bake in the center of the oven for 1 hour or until the bread is golden brown. Cool for 30 minutes at room temperature, then invert a flat serving platter on top and, grasping the plate and mold firmly together, turn them over. Let the mold rest in this fashion for another 30 minutes before gently lifting it off the cake.