Recipe - Apple And Fennel Pandowdy

5 lg Apples
1 One half cup Fennel bulb
2 tablespoon Lemon juice
One half cup Honey
One half cup Apple cider
1 One half tablespoon Sambuca (anise liqueur)
One fourth teaspoon Nutmeg
One half teaspoon Ground allspice
One fourth teaspoon Salt

TOPPING
2 teaspoon Sugar
12 Hazelnuts
1 Three fourths cup Flour
One half teaspoon Salt
2 ounce Cold shortening
3 ounce Cold unsalted butter
4 tablespoon Ice water

Peel and core apples and cut into 1/2inch slices. Dice fennel. Toast and
peel hazelnuts. Cut butter into 1/2inch 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
minutes.

Preheat oven to 375 degrees.

Spoon the apple mixture into a 9 x 13inch glass baking dish. Roll out the
dough on a lightly floured surface to a 9 x 13inch 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 4inch
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 MMRecipes Digest V3 #296

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

From: Linda Place placel@worldnet.att.net