Instructions: Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove 5 minutes, or until apples are tender but still hold their shape, and stir in raisins.

Preheat oven to 375 degrees.

Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins and cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds and arrange strips vertically, buttered sides against inside of molds, slightly overlapping and pressing them gently to adhere and trimming any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.

Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.

Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce.

"Recipe

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