| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Granny Smith apples; peeled, cored, and |
|
|
; chopped fine |
| 2 |
tb |
Granulated sugar |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Water |
| 1 1/2 |
c |
Pitted dates; chopped |
| 2 |
|
Sticks unsalted butter; cut into bits and |
|
|
; softened (1 cup) |
| 1 |
c |
Packed light brown sugar |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
All-purpose flour |
| 1 1/2 |
c |
Finely chopped pecans |
| 1 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
In a heavy saucepan combine the apples, the granulated sugar, the
lemon juice, and the water and simmer the mixture, covered, stirring
occasionally, for 5 to 10 minutes, or until the apples are tender.
Add the dates, simmer the mixture, uncovered, stirring it and mashing
the dates, for 3 to 5 minutes, or until the dates are soft and the
mixture is almost smooth, and let the puree cool. In a bowl combine
the butter, the brown sugar, the salt, the flour, the pecans, and the
cinnamon and blend the mixture well. Press half the flour mixture
evenly into a buttered 13- by 9-inch baking pan, spread the puree
over it, and crumble the remaining flour mixture over the puree,
pressing it lightly to form an even layer. Bake the mixture in the
middle of a preheated 375F. oven for 35 to 40 minutes, or until it is
golden, let it cool completely in the pan on a rack, and cut it into
36 bars.
Makes 36 cookies.
Gourmet September 1992
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