Name: Apricot Charlotte
Yield: Serves 4
Cuisine: American
Ingredients: 10 to 15 slices ciabatta, crusts removed and slightly stale; 5 tablespoons butter, softened, plus more for baking pan; 12 ounces (340 g) fresh apricots, pitted and sliced; 11 tablespoons (140 g) granulated sugar, plus more for baking pan; Confectioners’ sugar for dusting; ½ cup (120 ml) moscato

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

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

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Apricot Charlotte

Ingredients

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