– Quarter the peeled apples. Stew the part of the apples in sugar and butter mixture, add some water.

- Brown the remaining apples in butter. Soak the sultanas in warm water for 30 minutes, then pour out the water.

- Butter the bread slices and fry in the rest of the butter.

– Add the sultanas to the fried apples, sprinkle with the ground cinnamon.

– Cut the bread slices into triangles and cover the bottoms and sides of the individual dishes. Blanch the peel in 2-3 waters and strain through a sieve.

– Grind the stewed apples. Combine with the fried apples, sultanas, lemon zest, egg and mix.

– Put the paste into the individual dishes and bake for 20 minutes. When serving decorate the charlotte with the caramel, apple slices and currants.