There have been many claimants to Charlotte’s throne, but we Mainer’s know the truth. There is only one way of serving Apple Charlotte, and you can find it right here. A crispy exterior filled with the warmth and creaminess that can only be found in real Indian Pudding.
We think you will agree that this is the last Charlotte recipe you will make. And when under all of this is the fantastic flavor of apple, you won’t care who first made it, we make it right!
For more recipes by Jim Bailey, The Yankee Chef, click here!
Ingredients
- 1 (15-ounce) can Indian pudding
- 2 cups dried, unseasoned bread crumbs
- 1 cup brown sugar
- 1/2 cup (1 stick) butter or margarine, divided
- 3 large, firm, tart apples, peeled and cored
- 1 cup apple cider or juice
- 1 cup apple jelly
- 1 teaspoon Chinese 5-spice powder
- 1/3 cup whole berry cranberry sauce
Preparation
- 1 Slice Indian Pudding into 6 equally sized rounds; set aside. In a shallow bowl, combine bread crumbs and brown sugar well; set aside.
- 2 In a large skillet, heat half the butter over medium-high heat until melted. Meanwhile, add the Indian Pudding rounds, one at a time, into the bread crumb mixture and gently press the crumbs into both sides of each, placing in a dish while skillet gets hot.
- 3 When ready, add the coated Indian Pudding slices into the skillet and cook until browned on the bottom, about 6-7 minutes.
- 4 Flip and brown the other side. Reduce heat to low, cover and cook 4 minutes per side, or until softened and hot. Meanwhile, slice apples into 8 wedges each.
- 5 Heat remaining butter in another large skillet over medium heat until melted. Add apples and cider, toss and cook until just crisp-tender, about 4-5 minutes.
- 6 Add apple jelly, Chinese 5-spice powder and cranberry sauce. Stir to combine well and continue cooking until the apples are tender.
- 7 Remove Indian Pudding rounds onto 6 serving plates(or double up each plate with 2 slices of grilled Indian Pudding).
- 8 Top with equal amounts of the glazed apples and serve immediately.
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