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
Health food makes me sick. |
| Calvin Trillin |
The way you cut your meat reflects the way you live. |
| Confucius |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
This Recipe for Apple & Fennel Pandowdy is one of thousands in the Recipes-to-go Fruit Cookbook.
The way you cut your meat reflects the way you live. |
| Confucius |
If you enjoy this Apple & Fennel Pandowdy Recipe - you should enjoy the recipe collections you can find on the websites below:
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
This is a recipe for Apple & Fennel Pandowdy from the recipe cookbook of Recipes-to-go (Fruit)
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
| Robert Orben |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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