Drain them; dish them on a napkin, and sprinkle them with icing sugar.
Charlottes
[2436—APPLE CHARLOTTE]
Copiously butter a quart Charlotte-mould. Garnish its bottom with heart-shaped [croûtons] of bread-crumb, slightly overlapping one another; and garnish its sides with rectangles of bread of exactly the same height as the mould, and also slightly overlapping one another. The [croûtons] and the rectangles should be one-eighth inch thick, and ought to have been dipped in melted butter before taking their place in the mould.
Meanwhile, quarter twelve fine russet apples; peel, slice, and cook them in a sautépan with one oz. of butter, two tablespoonfuls of powdered sugar, and half the rind of a lemon and a little cinnamon—both tied into a faggot.
When the apples are cooked, and reduced to a thick purée, remove the faggot of aromatics and add three tablespoonfuls of stewed apricots.
Fill up the mould with this preparation, and remember to shape the latter in a projecting dome above the mould; for it settles in cooking.
Bake in a good, moderate oven for from thirty to thirty-five minutes.
[2437—CHARLOTTE DE POMMES, EMILE GIRET]
Prepare the Charlotte as directed above, but in a shallow mould.