Equipment
Ingredients
Fruit Filling
- 150 g dried mission figs, stemmed and chopped
- 150 g dried apricots, chopped
- 100 g dried tart cherries
- 100 g golden raisins
- 120 ml dark rum
- 100 ml water
- 150 g granny smith apple, peeled and coarsely grated
- 50 g light brown sugar, packed
- 3 g ground cinnamon
- 1 g ground nutmeg
- 5 g orange zest, finely grated
Bread Crust
- 400 g white sandwich bread, crusts removed
- 120 g unsalted butter, melted
- 20 g caster sugar
Nutrition (per serving)
Method
Combine the chopped figs, apricots, cherries, raisins, dark rum, and water in a mixing bowl. Stir well, cover, and let marinate at room temperature for 2 hours.
Transfer the soaked fruits and all their soaking liquid to a medium saucepan. Add the grated apple, brown sugar, ground cinnamon, ground nutmeg, and orange zest.
Simmer the fruit mixture over medium-low heat, stirring occasionally, until all the liquid has evaporated and the mixture is thick and jammy. Remove from heat and allow to cool completely.
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Generously brush one side of each bread slice with the melted butter.
Line the bottom and sides of the charlotte mold with the bread slices, ensuring the buttered side is facing outward against the pan. Overlap the edges of the bread tightly to create a solid seal.
Spoon the cooled fruit compote into the bread-lined mold, pressing down firmly to remove any air pockets and pack the fruit densely.
Cover the top of the fruit with the remaining bread slices, buttered side facing up. Trim any overhanging pieces of bread from the sides to make a neat top.
Bake the charlotte in the preheated oven at 190 degrees Celsius (375 degrees Fahrenheit) until the exposed bread is deeply golden and feels very crisp.
Remove from the oven and allow to rest in the mold for 20 minutes. Carefully invert a serving plate over the mold and flip to release the charlotte. Dust with caster sugar if desired before serving.
Chef's Notes
- Using slightly stale bread is a deliberate technique; it absorbs the melted butter more effectively without becoming instantly mushy, resulting in a much crispier outer crust after baking.
- The grated apple is crucial in this recipe. As it cooks down, its high pectin content acts as a natural binder, holding the diced dried fruits together so the dessert slices cleanly.
- Be aggressive when overlapping the bread slices and pressing them against the mold. A tight seal prevents the dark fruit sugars from leaking out, which can cause sticking and burning.
- If you prefer a non-alcoholic version, substituting the dark rum with a strong brewed Earl Grey tea adds a wonderful bergamot aroma that compliments the dried fruits perfectly.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the bread from drying out.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil.
Reheating: Reheat in a 180C oven for 10 to 15 minutes to restore the crispy texture of the bread crust. Do not microwave.
