*  Exported from  MasterCook  *
 
                       Individual Apricot Charlottes
 
 Recipe By     : Cooking Live Show #CL8922
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    loaf white bread
   12      tablespoons   (1 1/2 sticks) unsalted butter -- melted and
   cooled
                         filling:
    2      pounds        firm apricots -- halved, pitted and
                         -- sliced
    4      tablespoons   (1/2 stick) unsalted butter
      1/2  cup           sugar
    1      tablespoon    dark rum
      1/2  cup           breadcrumbs (from trimmings -- above)
 
 To line the molds (8, 4 to 6-ounce ramekins): Slice the bread very
 thinly. With a cutter, cut out 8 rounds of bread, the size of the
 inside bottoms of the molds. Dip in butter and place in molds,
 buttered side down. Line sides of molds with 3 to 4 overlapping
 rectangles of bread, cut to fit, and dipping in butter before placing
 inside molds. Have ready 8 pieces of bread to cover the filling after
 it is added to the molds. Place the molds on a jelly roll pan.
 
 Preheat the oven to 375 degrees and set rack in middle level. For the
 filling, prepare apricots and set aside. Melt butter in a shallow
 saute pan and add apricots, cooking until they begin to sizzle. Add
 sugar and continue cooking another 5 minutes, until juices are
 thickened and syrupy. Add rum and allow to boil out. Add crumbs and
 stir in.
 
 Fill molds with apricot mixture, then cover with reserved bread,
 buttered side out. Bake for 30 minutes, until visible bread is very
 well toasted. Serve immediately with whipped cream or apricot sauce.
 
 
 
 
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