Apple Brown Betty with Rum Whipped Cream

Title:
Apple Brown Betty with Rum Whipped Cream

Yield:
6 Servings

Categories:
Desserts,
Holiday




Ingredients:





          MAIN INGREDIENTS:


     1 c  All-purpose flour


   1/4 ts Salt


   1/2 ts Ground cinnamon


   1/4 ts Ground nutmeg


   3/4 c  Sugar


     8 tb (1 stick) unsalted butter,


          -chilled, cut into 1/2" piec


     4    Slices firm-textured bread;


          -crusts removed


     1 c  Raisins


     3    Granny Smith apples; peeled,


          -cored, and cut into 1/2-inc


          -pieces (about 1-1/2 pounds)


          RUM WHIPPED CREAM:


     1 c  Heavy cream


     2 tb Sugar


     2 tb Dark rum






 To make the apple brown betty: Preheat the oven to 350 degrees. Butter a


 9-inch-square baking dish. Sift the flour, salt, cinnamon, nutmeg, and


 sugar into a bowl. Cut the butter into small pieces; cut it into the flour


 mixture, using a pastry blender, until the mixture resembles coarse crumbs.


 Cut the bread into 1-inch-square pieces. Soak the raisins in boiling water


 to cover for about 5 minutes, until plump, the drain them. Combine the


 bread, raisins, and sliced apples in a bowl. Sprinkle the bottom of the


 prepared baking dish with 3/4 cup of the flour mixture, add the apple


 mixture, and top with the remaining flour mixture. Bake, uncovered, in the


 preheated oven until the top of the brown betty is crisp and golden and the


 apples are tender, 35 to 45 minutes. To make the rum whipped cream: In a


 chilled medium bowl, beat the cream and sugar until stiff. Beat in the rum.


 Serve the betty warm, with the rum whipped cream. Serves 6. Submitted By


 ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) On 10 NOV 1995 060029 -0700


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini