8 large baking
1/2 cup apricot jam
1/2 envelope unflavored gelatin
1 cup whipped cream
18 lady fingers
1 cup whipped
1/3 cup apricot jam for glaze
and core apples.
Melt apricot jam in a thick bottom saucepan.
apples and cook slowly until apples are melted into a thick sauce.
unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides
of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped