- 3 Granny Smith apples (about 1 1/2 pounds)—peeled, cored and cut into sixths
- 2 tablespoons Lincoln County Reserve 100% Pure maple Syrup
- 1 tablespoon honey
- 3 tablespoons unsalted butter
- 4 slices of white sandwich bread, crusts removed
- 1 teaspoon sugar
- 3 tablespoons apricot preserves
- Sour cream for serving
- Preheat the oven to 400°. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil over high heat. Reduce the heat to low, cover and cook, gently shaking the pan occasionally, until the apples are tender, 5 minutes. Uncover and cook over high heat, shaking the pan a few times, until the liquid is evaporated and the apples are caramelized, 7 minutes.
- Arrange the bread slices in a square on a work surface. Trim the corners of the slices to form a round the size of the skillet. Spread the bread with the remaining 1 tablespoon of butter and sprinkle with the sugar. Arrange the bread over the apples, sugared side up. Bake for 20 minutes, until the bread is toasted. Invert the charlotte onto a plate.
- In a heatproof bowl, melt the apricot preserves in a microwave oven for 30 seconds. Spread the preserves over the apples. Cut into wedges and serve warm with a dollop of sour cream.