Ingredients

• 6 medium Granny Smith Apples
• 0.5 cup Granulated Sugar
• 2 tablespoons Unsalted Butter
• 1 tablespoon Lemon Juice
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Vanilla Extract
• 24 pieces Ladyfingers (Boudoirs)
• 0.5 cup Apple Juice
• 0.25 cup Water
• 2 tablespoons Powdered Sugar

Instructions

1. 1

   Peel, core, and slice the apples into 1/4-inch thick pieces.

2. 2

   In a large saucepan over medium heat, combine the sliced apples, granulated sugar, butter, lemon juice, ground cinnamon, and water. Cook, stirring occasionally, until the apples are very soft and break down into a compote, about 10-15 minutes. Stir in the vanilla extract and let cool slightly.

3. 3

   Lightly grease a 8-inch charlotte mold or a round cake pan. Cut a circle of parchment paper to fit the bottom of the mold.

4. 4

   Pour the apple juice into a shallow dish. Quickly dip one side of each ladyfinger into the apple juice (do not over-soak). Line the bottom of the mold with dipped ladyfingers, then stand ladyfingers upright around the sides of the mold, sugared side facing out, pressing them gently against the sides.

5. 5

   Spoon half of the cooled apple compote into the lined mold, spreading evenly. Place a layer of dipped ladyfingers over the compote, then add the remaining compote. Finish with a final layer of dipped ladyfingers on top.

6. 6

   Cover the mold tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the charlotte to set.

7. 7

   To serve, carefully invert the charlotte onto a serving plate. Dust generously with powdered sugar and garnish with fresh mint or berries, if desired.