| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
Canadian |
Desserts, Fruit, Honey |
1 |
Servings |
INGREDIENTS
| 6 |
md |
Apples (up to 8) |
|
|
Juice of 1 lemon |
| 8 |
|
Whole cloves |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
c |
Honey (buckwheat when available) |
| 1 |
c |
Brown sugar |
| 3 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1/2 |
c |
Salted peanuts or plain walnuts |
INSTRUCTIONS
Peel and core apples, cut into thin strips. Arrange in generously buttered
baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.
Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a
preheated 350 degree F oven for 30 minutes.
Meanwhile cream together the brown sugar, butter and flour. Add remaining
honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish
in broiler 6 inches from source of heat, broil until topping melts and
browns. Cool 20 minutes. Serve with cream or ice cream.
NOTES : Similar to apple crisp, only the combination of honey and fresh
lemon juice makes it something quite special. The first time I ate it in
St. Boniface it was covered with thick farm cream. With it our hostess
served black coffee with a stick of cinnamon in it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 27, 1997
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