Apples (preferably Granny Smith), peeled, cored and cut into eights
1
Quince, quartered, cored and coarsely grated
1/4
c
Raisins, plumped in brandy or warm water and drained
Sugar
1/4
c
Finely ground walnuts
1/4
c
Flour
ds
Salt
1/4
c
Cold butter, cut in tb
INSTRUCTIONS
Combine apples, quince and raisins in stainless-steel mixing bowl.
There should be about 8 cups fruit. Add sugar to taste, 1/4-1/2 cup,
depending on sweetness of fruit. Do not over-sweeten.
To make topping, combine in work bowl of food processor - or in
separate stainless-steel mixing bowl - 1/2 cup sugar, walnuts, flour
and salt. Stir to mix well. If using processor, add 2 tablespoons
butter and pulse briefly to mix. Add another tablespoon and pulse
again. If combination takes on consistency of moist sand, stop
processing. If not, add remaining tablespoon butter and pulse again.
If making by hand, follow same procedure, rubbing flour mixture and
butter between finger tips rather than in processor.
Pour fruit into buttered 13x9" baking dish and spread evenly.
Distribute topping by hand over top, breaking up large clumps. Bake
at 350'F. 45-50 minutes or until fruit is tender and topping is
browned.
Each serving contains about: 147 calories; 90 milligrams sodium; 16
milligrams cholesterol; 8 grams fat; 19 grams carbohydrates; 1 gram
protein; 0.79 gram fiber.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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