Apple and Fennel Pandowdy

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Title: Apple and Fennel Pandowdy
Yield: 10 Servings
Categories: Fruits, Desserts


5 lg Apples
1 1/2 c Fennel bulb
2 tb Lemon juice
1/2 c Honey
1/2 c Apple cider
1 1/2 tb Sambuca (anise liqueur)
1/4 ts Nutmeg
1/2 ts Ground allspice
1/4 ts Salt

2 ts Sugar
12 Hazelnuts
1 3/4 c Flour
1/2 ts Salt
2 oz Cold shortening
3 oz Cold unsalted butter
4 tb Ice water

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

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
Posted to MM-Recipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place