Heat oven to 375 degrees F Butter a 1 1/2 quart charlotte mold, and line with parchment paper. In a small bowl, combine raisins and rum. Set aside.
Drizzle apples with lemon juice. Sprinkle with sugar, and toss to combine. In a large skillet, heat 1 tablespoon butter. Add apples, and cook, stirring, until soft and golden brown, about 10 minutes. Stir in orange zest, apricot jam, honey, and rum-raisins mixture. Set aside.
In a large skillet, heat 2 1/2 tablespoons butter. Add half of the brioche. Cook until golden brown, about 1 minute per side. Repeat with remaining butter and brioche.
Line buttered charlotte mold with brioche, trimming as necessary to fit. The sides and bottom of the mold should be completely covered.
Fill mold with apple mixture. Top with remaining brioche, and cover with parchment paper and aluminum foil.
Transfer to a roasting pan. Add enough hot water to come halfway up the sides of the charlotte mold. Bake for 40 minutes. Remove from oven, and let stand for 15 minutes before inverting onto a serving plate. Serve with sabayon.
In a small saucepan over medium heat, combine sugar and 1/4 cup water. Cook, brushing down the sides of the saucepan with a pastry brush dipped in water, until it reaches 290 degrees on a candy thermometer, about 5 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine eggs and egg yolk. Beat until fluffy. Slowly pour the hot sugar mixture into the beaten eggs, and continue mixing until the mixture is cool to the touch.
Fold whipped heavy cream into egg mixture, and stir in Calvados. Serve immediately.
Yield: about 2 cups
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