Charlotte or Schaleth aux Cerises
This classic charlotte or schaleth aux cerises is adapted from Françoise Tenenbaum, a deputy mayor in Dijon who is responsible, among other things, for bringing meals on wheels to the elderly poor. At a luncheon in the garden of a fifteenth-century building where the film Cyrano de Bergerac, with Gérard Depardieu, was filmed, Françoise described this Alsatian version of an apple, pear, or cherry bread pudding that she makes for her family. Starting with stale bread soaked in brandy, rum, kirsch, or the Alsatian mirabelle liqueur, it is baked in an earthen schaleth mold or, as Escoffier calls it, a “greased iron saucepan, or a large mold for pommes Anna.” Earlier recipes were baked in the oven, for 4 to 5 hours. Françoise bakes hers in a heavy cast-iron skillet or pot for less than an hour, at Passover substitutes matzo for the bread, and, except during cherry season, makes hers with apples.
You can substitute 2 pounds diced Jonathan or pippin apples for the cherries.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees, and grease a springform pan.
Step 2
Mix the rum, mirabelle, or kirsch with the raisins in a small bowl, and macerate for a few minutes.
Step 3
Tear the challah or break up the matzo, and put in a bowl. Cover with water, soak, squeeze dry, and put the bread back in the bowl. Stir in the egg yolks, all but 2 tablespoons of the sugar, the grated lemon zest, 3/4 teaspoon of the cinnamon, and the nuts. Fold the cherries into the bread or matzo mixture. Then add the rum and the raisins, mixing well.
Step 4
Beat the egg whites until stiff peaks form, and fold into the cherry mixture.
Step 5
Spread the batter evenly in the baking pan, dot with the butter or margarine, and bake for about an hour, or until the crust is golden. Serve warm, sprinkled with the remaining sugar and cinnamon.
