Apfelbettelmann (Apple Pumpernickel Betty)
Category:
Adapted from Spoonfuls of Germany by Nadia Hassani, published by Hippocrene Books, Inc.
Fairly difficult
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PrintIngredients
For 6 Person(s)
Recipe
- slices very dry authentic pumpernickel, crumbled into small bits
- 4 tablespoons unsalted butter
- 1/3 cups sugar
- 2 tablespoons sugar, divided from 1/3 cup
- 1/2 teaspoons ground cinnamon
- 1 pinches ground ginger
- 1 pinches ground cloves
- 1/2 cups chopped hazelnuts
- 1/2 cups currants, washed and dried (or use fresh chopped cranberries)
- 2 pounds tart cooking apples, cored and peeled
- 1/2 cups dry white wine
- 1 teaspoons finely grated lemon zest, preferably organic
- 1 Vanilla ice cream
Apfelbettelmann (Apple Pumpernickel Betty) Directions
- 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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