Prep time:


Cooking time:

1 h 15'



Wine pairing:

Panizzi Passito di Toscana IGT

Fruit Charlotte

Peel the fruit, cut it into cubes and cook for 15 'over medium heat with the sugar, a piece of lemon peel and a little water. Remove the lemon peel,

mix the cooked fruit well, then add the pine nuts and chopped walnuts. Remove the crust from the bread, butter a charlotte mould (rather tall and narrow), line the bottom and sides with the bread and spread the apricot jam inside the slices. Fill with the fruit mixture and cover with a layer of bread. Bake in a preheated oven at 180 ° for an hour: the surface must be golden. Turn the charlotte upside down and sprinkle with icing sugar.

250 g of apples, 250 g of pears, 100 g of apricot jam, 120 g of sugar, 1 untreated lemon, 50 g pine nuts, 100 g of walnuts, 1 pan loaf, powdered sugar, butter to taste.