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What You Need:
(To serve 4)
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9 tablespoons butter, softened
½ cup currants
5 tablespoons rum
1½ cups fine pumpernickel bread crumbs, made in the blender from fresh German-style dark pumpernickel bread
½ cup coarsely chopped almonds or hazelnuts
¾ cup sugar
1 teaspoon finely grated lemon peel
1½ teaspoons ground cinnamon
4 medium-sized tart cooking apples
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 350° and coat the inner surfaces of a 6- to 8-cup souffle or baking dish with 2 tablespoons of the softened butter. Melt 5 tablespoons of the butter and set aside.
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2. In a large mixing bowl, soak the currants in the rum for 30 minutes. Then add the bread crumbs, chopped nuts, ½ cup of the sugar, melted butter, lemon peel and cinnamon, and stir until all the ingredients are well combined.
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3. With a small, sharp knife, quarter, peel and core the apples, and cut them lengthwise into ¼-inch slices. Drop the slices into another bowl and sprinkle them with the remaining ¼ cup of sugar, turning the slices about with a wooden spoon to coat them evenly.
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4. With a spatula, spread about one third of the bread-crumb mixture on the bottom of the baking dish and strew about one half of the apple slices evenly over it. Repeat with another layer of the bread-crumb mixture and cover with the remaining apples.
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5. Spread the remaining bread-crumb mixture over the apples and dot the crumbs with the remaining 2 tablespoons of butter.
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6. Bake in the middle of the oven for 30 to 40 minutes, or until the apples are tender and show no resistance when pierced with the tip of a sharp knife. Serve at once directly from the baking dish. If you like you may sprinkle the top with cinnamon and sugar.
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