This classic dessert deserves to be seen more often. Nothing more than
a rich apple compote enclosed in golden, buttery toasted bread, it is the
perfect fall and winter dessert.
1. Preheat oven to 350 degrees and set rack at the lower level.
2. To line the mold, trim crusts from bread. Cut 4 slices diagonally,
then into triangles and trim to line bottom of mold. Try first for size,
then dip one side of bread in melted butter and press buttered side into
mold. For side of mold, trim bread in rectangles, and repeat procedure
for side of mold. Save scraps and odd pieces of bread for bottom.
3. For filling, peel, core and slice apples into a non-reactive pan.
Add remaining ingredients, except breadcrumbs and stir to mix. Cover pan
and place on medium heat. Cook about 5 minutes, until apples have exuded
water. Uncover and cook gently until filling is thick. Stir in breadcrumbs
and cook a minute longer.
4. Pack hot filling into lined mold and cover with more bread, buttered
side out. Bake until bread is deep golden in color, about 45 minutes.
Remove from oven and cool about 3 to 4 minutes. Invert a plate on mold,
invert and lift off mold.
5. Meanwhile, to make sauce, combine preserves and Calvados in a non-reactive
pan and bring to a simmer, stirring occasionally. Strain into a serving
bowl and serve warm.
