5 large apples
1 1/2 cup fennel bulb
2 tbsp lemon juice
1/2 cup honey
1/2 cup apple cider
1 1/2 tbsp sambuca (anise liqueur)
1/4 tsp nutmeg
1/2 tsp ground allspice
1/4 tsp salt
TOPPING
2 tsp sugar
12 hazelnuts
1 3/4 cup flour
1/2 tsp salt
2 oz cold shortening
3 oz cold unsalted butter
4 tbsp ice water
Directions
Peel and core apples and cut into 1/2-inch slices. Dice fennel. Toast
and peel hazelnuts. Cut butter into 1/2-inch pieces.
Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg,
allspice and salt in a bowl; toss gently to combine. Cover and set
aside.
Topping: Combine sugar, nuts, flour and salt in a processor. Pulse
until nuts are finely ground. Add shortening and butter and pulse
until mixture resembles coarse meal. Add water, 1 tablespoon at a
time, pulsing briefly after each addition. Continue adding water
until mixture holds together when pinched between your fingers. Do
not overmix or the dough will be tough. Pat into a disc, wrap in
plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 375 degrees.
Spoon the apple mixture into a 9 x 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, tucking in the edges.
Bake for 30 minutes. Remove from the oven and, using a spoon or
spatula, break crust into 3- or 4-inch irregular squares. Press
pieces into the apples, "dowdying" the appearance of the dish. Return
to oven and bake for 20 minutes, until well browned. Let cool 15
minutes before serving.
Source: The San Francisco Chronicle, November 22, 1995
Servings: 10 servings
Apple & Fennel Pandowdy Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
We can track the history of written recipes far back into history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old cook books were just primitive hieroglyphic recipes for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the ancient chefs made use of a good variety of herbs, including some that we all recognise for example bay, fennel and parsley. For the next few years, the powerful and rich houses tried to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our web site. |
We hope you enjoy this Apple & Fennel Pandowdy recipe.
