Apple Charlotte
This dish is said to have been created in honour of Queen Charlotte, the wife of George III.
Solid and comforting, very densely packed with fruit.
French Cooking
6lb apples quarter, peel, core, slice roughly, 1/8 inch thick.   Cover, cook 20 minutes or until tender, over very low heat, stirring occasionally Cook over moderate heat 1 hour or until water has mostly evaporated, stirring occasionally. Should be very thick, stiff.   Line mould, overlapping bread. Pack puree to form a dome 3/4 inch high in the middle. Cover with 4-5 strips bread. Pour any remaining butter over the bread. Bake in hot oven 30 minutes, or until bread at sides is golden brown. Cool 15 minutes or until firm enough. Turn out onto dish.
1/4pt apricot preserve sieve   beat in
6oz sugar  
2 teaspoons vanilla  
1/8pt rum  
1 1/2oz butter  
rustic white bread   Slice into 10-12 slices, 4 inches square, 8mm inch thick.
8oz clarified butter   Lightly butter bread; toast bread for base until golden brown.
glaze   Spread over
1/4pt apricot preserve boil until thick and sticky
3 tablespoons dark run
2 tablespoons sugar
Creme Chantilly
3/4pt cream   softly whip
icing sugar   fold in
1/2 tablespoon rum
It would be interesting to try this with a bread like ciabatta, and olive oil instead of butter.