Jonathan Waxman

Apricot Charlotte

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant
The Barbuto Cookbook

By Jonathan Waxman

Published 2020

  • About

This dates back to my days in Paris, but it truly is a universal recipe—almost every cuisine has a version. Really, it’s a type of bread pudding with fruit. This plain Jane recipe will delight, as it is truly bulletproof and works every time.

Ingredients

  • 12 ounces (340 g) fresh apricots, pitted and sliced
  • ½ cup (120

Method

  1. In a saucepan over medium heat, poach the apricots for 10 minutes in the moscato and granulated sugar.
  2. Remove the apricots from the heat and set aside.
  3. Preheat the oven to 375°F. Butter a 9-inch (23 cm) Pyrex pie plate and coat with sugar, ta