Apple + raisin charlotte with calvados sauce

Name: Apple + raisin charlotte with calvados sauce
Yield: Serves 6
Cuisine: Australian
Ingredients: ½ cup calvados; ½ cup raisins*; 6 Bramley or Granny Smith apples; ½ cup castor sugar; 150 g unsalted butter, softened; 500 g (approximately 6) Bramley or Granny Smith apples; 1 cup apple juice (preferably made fresh at home); grated zest and strained juice of 1 lemon; ¼ vanilla bean; 5 teaspoons calvados; 2 tablespoons castor sugar; 2½ tablespoons 35%-fat cream; ½ stick cinnamon; grated zest of 1 lemon; 20 g butter, softened, extra; 2 tablespoons castor sugar, extra; ½ teaspoon ground cinnamon; 1 loaf brioche, crusts removed, very thinly sliced; sweetened whipped cream, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

I was so happy a few years ago when Bramley apples became available in Australia for the first time. I knew of them from English cookbooks, and I think they’re the best cooking apples available. They are now grown in Tasmania, and are in season from May to July; use them instead of the Granny Smiths if you can find them. This recipe works best if you soak the raisins in calvados overnight. The calvados sauce recipe makes about 500 ml - refrigerate any leftover and serve with any fruit tart