Apfelbettelmann (Apple Pumpernickel Betty)
Description
Adapted from Spoonfuls of Germany by Nadia Hassani, published by Hippocrene Books, Inc.Ingredients
pumpernickel, crumbled into small bits
4 T. unsalted butter
? c. plus 2 T. sugar, divided
½ t. ground cinnamon
Pinch of ground ginger
Pinch of ground cloves
½ c. chopped hazelnuts
½ c. currants, washed
and dried (or use fresh
chopped cranberries)
2 lb. tart cooking apples,
cored and peeled
½ c. dry white wine
1 t. finely grated lemon
zest, preferably organic
Vanilla ice cream
Methods/steps
If the pumpernickel is not completely dry, put it on a baking sheet and bake in a 350° oven until it reaches the desired dryness.
Melt the butter in a large skillet and add the pumpernickel with 2 tablespoons of the sugar, cinnamon, ginger, cloves and hazelnuts. Caramelize and remove from the heat. Stir in the currants and set aside.
Preheat the oven to 375° and grease a 2-quart baking dish. Thinly slice the apples and put them in a large saucepan. Add the wine, the remaining sugar and lemon zest and cook until apples are soft. Spread a layer of apples on the bottom of the prepared dish and top with a layer of pumpernickel. Repeat until the apples and the pumpernickel are used up, ending with a layer of bread. Bake for 30 minutes and serve warm with vanilla ice cream.
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