| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Australian | Apple, Cake, Dessert, Fig, Pecan | 1 | Servings |
INGREDIENTS
| 150 | Gm dried figs, coarsely | |
| chopped | ||
| 4 | Apples, such as Golden | |
| Delicious or Lady | ||
| Williams | ||
| 2 | T | Sugar |
| 185 | Gm butter, chopped | |
| 1 | c | Brown sugar |
| 3 | Eggs | |
| 1/2 | c | Buttermilk |
| 280 | Gm self-raising flour | |
| 1/2 | t | Bicarbonate of soda |
| 1 | t | Ground cinnamon |
| 1/2 | t | Ground cloves |
| 125 | Gm pecans, coarsely chopped | |
| Caramel sauce, recipe | ||
| follows to serve | ||
| optional | ||
| Vanilla ice-cream or thick | ||
| cream optional to | ||
| serve | ||
| 2/3 | c | Cream |
| 3/4 | c | Brown sugar |
| 50 | Gm unsalted butter | |
| 1 1/2 | T | Golden syrup |
INSTRUCTIONS
Source: Australian Gourmet Traveller March'94 Cover figs with warm water and set aside for 30 minutes. Drain well. Core, peel and chop 1 apple. Combine with sugar and 1/2 cup water in a saucepan and cook over medium heat, stirring occasionally, for 5-10 minutes, or until reduced to a thick sauce. Cool. Beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Stir in 1/2 cup prepared apple sauce and buttermilk. Sift the flour with soda, cinnamon and cloves. Peel, core and coarsely chop remaining apples and toss with drained figs, pecans and 1/4 cup flour mixture. Fold the flour and then apple mixture through butter mixture. Spoon into a buttered and lightly floured 6-8-cup fluted ring tin and cook at 180C for 1 hour, or until cooked when tested with a skewer. Stand in tin for 2-3 minutes before turning out on a wire rack to cool, or on to a platter to serve warm. Pour over a little caramel sauce, serve with vanilla ice-cream or cream and pass remaining sauce, if desired. Caramel sauce: Combine 2/3 cup cream, 3/4 cup brown sugar, 50g unsalted butter and 1 1/2 tablespoons golden syrup in a small saucepan and cook over medium heat until smooth and well combined. Bring to the boil and simmer for 1 minute. Remove from heat and serve warm or at room temperature. Bon Appetit, Exec. Chef Magnus Johansson Posted to FOODWINE Digest 26 November 96 Date: Tue, 26 Nov 1996 17:44:50 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 3357
Calories From Fat: 1087
Total Fat: 122.3g
Cholesterol: 954.5mg
Sodium: 5898.2mg
Potassium: 3130.8mg
Carbohydrates: 521.5g
Fiber: 12.6g
Sugar: 490.5g
Protein: 62.8g