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Description of recipe and
maybe even picture above goes here to provide a colorful introduction
to the recipes (especially the recipes where there are no pictures).
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Ingredients:
5 large MacIntosh apples, peeled,
cored and cut into 1/2 in. slices
1 1/2 C fennel bulb, diced
2 T lemon juice
1/2 C honey
1/2 C apple cider
1 1/2 T Sambuca (anise liqueur)
1/4 t nutmeg
1/2 t ground allspice
1/4 t salt
Topping:
2 t sugar
12 hazelnuts, toasted and peeled
1 3/4 C flour
1/2 t salt
2 oz. cold shortening
3 oz. cold unsalted butter
4 T ice water
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Directions:
| 1. |
Cut butter into 1/2-inch pieces. |
| 2. |
Combine apples, fennel, lemon juice, honey,
cider, Sambuca, nutmeg, allspice and salt in bowl, toss gently
to combine. Cover and set aside. |
| 3. |
For the topping, combine sugar, nuts, flour
and salt in a food processor. Pulse until nuts are finely ground.
Add shortening and butter and pulse until mixture resembles
coarse meal. Add water, 1 T at a time, pausing briefly after
each addition. Continue adding water until mixture holds together
when pinched between your fingers. Do not over mix or the dough
will be tough. |
| 4. |
Pat into a disc, wrap in plastic wrap,
and refrigerate at least 30 minutes. |
| 5. |
Preheat oven to 375 degrees. |
| 6. |
Spoon the apple mixture into a 9x 13-inch
glass baking dish. Roll out the dough on a lightly floured surface
to a 9 x 13-inch rectangle; gently lay the dough over the fruit
in the edges. Bake for 30 minutes. |
| 7. |
Remove from the oven and, using a spoon
or spatula, break crust into 3- or 4-inch irregular squares.
Press pieces into apples, “dowdying” the appearance
of the dish. Return to over and bake for 20 minutes, until well
browned. |
| 8. |
Let cool 15 minutes before serving. |
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