| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
February 19 |
1 |
servings |
INGREDIENTS
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
| 12 |
sl |
Homemade-type white bread; ground fine in a |
|
|
; food processor |
|
|
; (about 2 1/2 cups) |
| 4 |
c |
Homemade chunky applesauce; (recipe follows) or |
|
|
; bottled chunky |
|
|
; applesauce |
| 3 |
lb |
McIntosh apples; (about 8 large) |
| 2/3 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1 |
c |
Lingonberry preserves* or raspberry |
|
|
; preserves plus additional for garnish |
|
|
Lightly sweetened whipped cream for |
|
|
; garnish and as an accompaniment |
INSTRUCTIONS
FOR APPLESAUCE
*available at specialty foods shops, and some supermarkets
Preheat oven to 325F.
In a large heavy skillet melt butter over moderate heat and stir in bread
crumbs. Cook bread crumbs, stirring constantly and breaking up lumps, until
golden, about 5 minutes.
In a 1 1/2-quart souffle dish layer 1 cup crumbs, 2 cups applesauce, and
1/2 cup preserves and repeat. Sprinkle remaining 1/2 cup crumbs on top and
bake pudding in middle of oven 25 minutes, or until top is golden brown.
Pudding may be made 1 day in advance and kept covered and chilled. Reheat
pudding in a 325F. oven before serving. Garnish pudding with whipped cream
and additional preserves.
Serve pudding warm with whipped cream.
To make chunky applesauce:
Peel and core apples and cut into 3/4-inch pieces. In a large heavy
saucepan bring water, apples, and sugar to a boil and simmer, stirring
occasionally, until apples are soft and starting to fall apart, about 25
minutes. Applesauce may be made 3 days in advance and kept covered and
chilled. Makes about 5 cups.
Serves 6.
Gourmet February 1994
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