Free Recipe Apple Pan Dowdy
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Apple Pan Dowdy Recipe
Butter (for ramekins)
12 sl Bread, white, firm
6 tb Butter, unsalted, or more
Sugar
4 lg Apples, baking (Rome
– other not-too-tart
– variety) peeled, cored,
– quarters cut cross-wise
– into 1/4-inch slices
3 tb Molasses
1/2 c Sugar, light brown, firmly
– packed
1/2 ts Cinnamon
1/4 ts Nutmeg, finely grated
3 tb Rum, dark
2 tb Juice, lemon
1 tb Vanilla
5 tb Butter, unsalted, chilled
– cut into small pieces
1 c Cream, whipping, lightly
– whipped, sweetened with
– sugar
Apple Pan Dowdy Preparation
Preheat the oven to 375 F. Butter six 8-ounce ramekins or souffle dishes. (Ramekins are round cup-cake-like porcelain cups <only a bit larger> that are used to bake souffles, and such.) Use a cutter to cut slices of bread into 12 rounds that fit into the dishes you”ve chosen to use. Spread the rounds with softened butter on both sides, and sprinkle 1 side of each round with a little sugar. Place 1 bread round in each dish, sugared side down. Reserve 6 of the rounds for tops. Toss your sliced apples with molasses, brown sugar, cinnamon, nutmeg, rum, lemon juice, vanilla and pieces of butter until well coated. Spoon the apple mixture into the ramekins filling them nearly full and spooning some of the juices over the top. Top each dish with a reserved bread round, sugared side up. Place the ramekins in a roasting pan and then place the pan on the center rack of the oven. Pour an inch of hot water into the roasting pan around the ramekins. Bake until the bread tops are golden brown, about 25 minutes. Serve warm in ramekins with whipped cream on the side. Source: New York”s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Larry Forgione, An American Place Restaurant, New York mm-gc-ny
Cooking Temperature:
Recipe Serves: 6
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