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

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

Europe
Americas
Italy
United States
Dessert
Pastry
Vegetarian
Mediterranean
New York
California

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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