5 large apples
1 1/2 cup fennel bulb
2 tbsp lemon juice
1/2 cup honey
1/2 cup apple cider
1 1/2 tbsp sambuca (anise liqueur)
1/4 tsp nutmeg
1/2 tsp ground allspice
1/4 tsp salt
TOPPING
2 tsp sugar
12 hazelnuts
1 3/4 cup flour
1/2 tsp salt
2 oz cold shortening
3 oz cold unsalted butter
4 tbsp ice water
A Recipe for
Apple & Fennel Pandowdy
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
Food Tip |
This Recipe for Apple & Fennel Pandowdy is one of thousands in the Recipes-to-go Fruit Cookbook.
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
If you enjoy this Apple & Fennel Pandowdy Recipe - you should enjoy the recipe collections you can find on the websites below:
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This is a recipe for Apple & Fennel Pandowdy from the recipe cookbook of Recipes-to-go (Fruit)
In Mexico we have a word for sushi: bait. |
| José Simons |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Food Tip |
Food Tip |
Peel and core apples and cut into 1/2-inch slices. Dice fennel. Toast
and peel hazelnuts. Cut butter into 1/2-inch pieces.
Combine apples, fennel, lemon juice, honey, cider, sambuca, nutmeg,
allspice and salt in a bowl; toss gently to combine. Cover and set
aside.
Topping: Combine sugar, nuts, flour and salt in a processor. Pulse
until nuts are finely ground. Add shortening and butter and pulse
until mixture resembles coarse meal. Add water, 1 tablespoon at a
time, pulsing briefly after each addition. Continue adding water
until mixture holds together when pinched between your fingers. Do
not overmix or the dough will be tough. Pat into a disc, wrap in
plastic wrap, and refrigerate at least 30 minutes.
Preheat oven to 375 degrees.
Spoon the apple mixture into a 9 x 13-inch glass baking dish. Roll
out the dough on a lightly floured surface to a 9 x 13-inch
rectangle; gently lay the dough over the fruit, tucking in the edges.
Bake for 30 minutes. Remove from the oven and, using a spoon or
spatula, break crust into 3- or 4-inch irregular squares. Press
pieces into the apples, "dowdying" the appearance of the dish. Return
to oven and bake for 20 minutes, until well browned. Let cool 15
minutes before serving.
Source: The San Francisco Chronicle, November 22, 1995
Serves: 10
Apple & Fennel Pandowdy Recipe brought to you by Recipes To-Go