Apple And Fennel Pandowdy

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Desserts, Fruits	10	Servings

INGREDIENTS

5		Apples
1 1/2	c	Fennel bulb
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
2	t	Sugar
12		Hazelnuts
1 3/4	c	Flour
1/2	t	Salt
2	oz	Cold shortening
3	oz	Cold unsalted butter
4	T	Ice water

INSTRUCTIONS

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 Posted
to  MM-Recipes Digest V3 #296  Date: Mon, 28 Oct 1996 16:20:24 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 247 Calories From Fat: 21 Total Fat: 2.5g Cholesterol: 0mg Sodium: 190mg Potassium: 411.1mg Carbohydrates: 55.9g Fiber: 8.8g Sugar: 26.6g Protein: 4.8g