Saturday, October 6, 2012

Ugly Apples for Dessert

Witamy! 
It’s apple time!  Local orchards are full and ready for picking.  Apple cider is fresh and tangy and most fun when purchased from a roadside fruit stand -- I’ve always preferred the fresh pressed, unpasteurized, straight-out-of-the-barrel kind because the taste is so much more intense.  Grocery store shelves are overflowing with several varieties of apples, including those “not-so-pretty” local varieties.  In fact I just read about one orchard featuring “heirloom apples”...yes, they were deformed and misshapen, but apparently just delicious. 

Apples are an important part of Polish cuisine and here is a favorite dessert that Peter's Mom made for him as a child.

Apple and Rice Pudding
Serves 6
4  cups, semi-tart, peeled, cored and shredded apples    
1  tablespoon cinnamon
½  cup brown sugar
4   cups cooked rice, not precooked or instant rice
1½  cups sour cream
4   tablespoons confectioners’ sugar


Note:  try to use those ugly local apples...they taste great, are often cheaper and more plentiful in the fall, and they support your local produce farmers.

Preheat oven to 375 °F.  In a bowl, combine the cinnamon and sugar with the shredded apples and mix well.

Grease a 9-inch baking dish (or glass pie pan)  and spread out the rice and apples in the pan , in alternating layers  (rice/apples/rice/apples/rice.)

 

Cover and bake for 40 minutes.  Mix the sour cream and sugar onto a sauce and set aside.

 

Let the pudding cool down a bit.  Serve warm in small bowls, topped with the sweet, sour cream sauce. 

Note:  the top layer of rice may get a little crunchy, but that gives it a great texture.
Smacznego!

1 comment:

  1. The look of the apple isn't important. It's the sweetness that counts - especially if worked into a dessert dish like that.

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