Preparation

• Peel, quarter and core apples.
  Melt apricot jam in a thick bottom saucepan.
  Add apples and cook slowly until apples are melted into a thick sauce.
  Dissolve unflavored gelatin in cold water. Set for 5 minutes.
  Add to hot apple mix.
  Cool mix. Fold in whipped half of the cream.
  Line lady fingers on bottom and sides of a charlotte mold.
  Spoon apple mixture in mold. Cover and chill.
  Unmold apple charlotte unto a serving dish.
  Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
  Decorate with remaining whipped cream.