Apple Charlotte

• 2 ¼ lb. (1 kg) apples, preferably Reinette du Canada, or other russet variety
• 3 tablespoons (

Generously butter the charlotte mold. Peel the apples, quarter them, and remove the seeds and cores. Place the quarters in a saucepan and sprinkle with the sugar. Cut the butter into cubes and dot them among the apple. Slit the vanilla bean lengthways. Add the lemon zest and vanilla bean to the apple mixture and pour in the white wine. Cook gently, stirring from time to time, and then turn up t