INGREDIENTS

INSTRUCTIONS

CARMEL APPLES
BUCKLE
CRUNCH TOPPING
BLACKBERRY COMPOTE
BROWN SUGAR CREME FRAICHE
To prepare the apples, combine butter, sugar and cinnamon in a large
saucepan and bring to a boil. Add apples and simmer until the apples are
tender.
To prepare the buckle, combine almond paste and sugar in mixing bowl. Using
paddle attachment mix it until well blended and not lumpy. Add shortening
and butter to continue to mix on medium speed until light and fluffy. Add
salt, vanilla, eggs one at a time, until well blended. Add flour slowly,
mixing on slow speed until blended.
For the crumb topping combine all ingredients in a medium bowl and combine
with a fork or your hands until the topping is the size of hazelnuts.
To assemble the buckle butter large ramekins and spoon 1/2 cake mixture
over bottom of ramekin, spoon caramelized apples over first layer of
batter. Spoon remaining cake batter over apples and sprinkle crunch topping
liberally over top.
Bake in 350 degree oven for 25 to 30 minutes or until golden brown.
For the compote combine first five ingredients in saucepan and heat to a
slow simmer. Combine orange juice and cornstarch and add to blackberry
mixture. Continue to cook over low heat until slightly thickened. Remove
from heat.
To make the creme fraiche combine both ingredients in a small bowl. Whip
until smooth.
Unmold the buckles upside-down onto serving plate. Top with compote and
creme fraiche.
Recipe by: DEAN FEARING SHOW #HE1A09
Posted to MC-Recipe Digest V1 #786 by Sue <suechef@sover.net> on Sep 17,
1997

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