3 granny smith apples
3 ripe pears
1 tbsp lemon juice
5 slices whole wheat bread
1/4 cup melted butter
1 tbsp granulated sugar
2/3 cup firmly packed brown sugar
1/2 tsp grated lemon peel
1/4 tsp cinnamon
1/8 tsp nutmeg
Directions
Peel and slice apples and pears into thin slices.
Cube the whole wheat bread slices. Preheat oven to 375 degrees. Toss
apples and pears with lemon juice in bowl. Toss bread cubes/crumbs
with butter and sugar in another bowl. Combine brown sugar, lemon
peel, cinnamon and nutmeg in bowl. Spread half of fruit in 9" square
baking dish. Sprinkle with half the bread cubes and then half the
sugar mixture.
Repeat layering. Cover and bake 30 minutes. Uncover and bake 30
minuets more. Serve with custard sauce.
Servings: 1 servings
Apple Pear Brown Betty Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Pear
The History of Recipes
We can trace the history of written recipes far back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Having said that, mostly, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Additionally, he tells us how the Romans made use of a good variety of herbs, including some that we all recognise like basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an outbreak in recipe manuscripts, most of which still exist in private cookery archives. For the next few years, the powerful and rich houses tried to lay on the most extravagent banquests, and as a result chefs and their collection of recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to allow everyone to enjoy them. The introduction of the TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Apple Pear Brown Betty recipe.
