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Rustic Fruit Desserts - Apple Crisp with Brandy Soaked Currants Recipe

Rustic Fruit Desserts - Apple Crisp with Brandy Soaked Currants Recipe

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Published by The Recipe Club
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season’s bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award—winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers’ markets. She lives in Portland, Oregon.
An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s nectarines and raspberries. Or a comforting pear bread pudding to soften a harsh winter’s day. Simple, scrumptious, cherished–these heritage desserts featuring local fruit are thankfully experiencing a long-due revival. In Rustic Fruit Desserts, each season’s bounty inspires unique ways to showcase the distinct flavor combinations that appear fleetingly. James Beard Award—winning chef Cory Schreiber teams up with Julie Richardson, owner of Portland’s Baker & Spice, to showcase the freshest fruit available amidst a repertoire of satisfying old-timey fruit desserts, including crumbles, crisps, buckles, and pies. Whether you’re searching for the perfect ending to a sit-down dinner party or a delicious sweet to wrap up any night of the week, these broadly appealing and easy-to-prepare classics will become family favorites. Cory Schreiber is the founder of Wildwood Restaurant and winner of the James Beard Award for Best Chef: Pacific Northwest. Schreiber now works with the Oregon Department of Agriculture as the Farm-to-School Food Coordinator and writes, consults, and teaches cooking classes in Portland, Oregon. A graduate of the Culinary Institute of America, Julie Richardson grew up enjoying the flavors that defined the changing seasons of her Vermont childhood. Her lively small-batch bakery, Baker & Spice, evolved from her involvement in the Portland and Hillsdale farmers’ markets. She lives in Portland, Oregon.

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Publish date: Apr 28, 2009
Added to Scribd: Oct 30, 2009
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08/21/2013

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www.TenSpeedPress.com 
 
Apple Crisp with Brandy-Soaked Currants
For the apples in this recipe, we recommend Golden Delicious, Galas, Jonagolds, or any other varietywith a high water content (or a combination of varieties), to create an aromatic filling. This recipe callsfor soaking dried currants in apple brandy. The longer the currants steep, the more the flavor will beenhanced, so plan accordingly. Our favorite apple brandy, also called
eau de vie,
is made by SteveMcCarthy’s Clear Creek Distillery (see the Sources section) using Golden Delicious apples grown onthe northeast slope of Mt. Hood, just seventy miles east of Portland. The brandy is excellent for bothsweet and savory recipes. —CoryBaking time: 50 minutes
  ⁄  
Serves 6 to 8
1
  ⁄  
2
cup (2
1
  ⁄  
2
ounces) dried currants
1
  ⁄  
4
cup apple brandy1 tablespoon unsalted butter,at room temperature, for pan
Crisp Topping 
3
  ⁄  
4
cup packed (5
3
  ⁄  
4
ounces)brown sugar1
1
  ⁄  
4
cups (6
1
  ⁄  
4
ounces) all-purpose flour
1
  ⁄  
2
teaspoon fine sea salt1 teaspoon ground cinnamon
1
  ⁄  
2
cup (4 ounces) unsalted butter, melted
Fruit Filling 
8 large apples, peeled, cored, and sliced
1
  ⁄  
2
inchthick (3 pounds prepped)
1
  ⁄  
4
cup (1
3
  ⁄  
4
ounces) granulated sugar2 tablespoons all-purpose flourHeavy cream, for serving (optional)Soak the currants in the brandy for at least 2hours and up to 24 hours.Preheat the oven to 375°F. Butter a 9-inchsquare baking pan.To make the crisp topping, mix the brownsugar, flour, salt, and cinnamon together in abowl. Stir in the butter, then press the toppingtogether with your hands to form a few smallclumps. Put the topping in the freezer whileyou make the filling.To make the fruit filling, toss the apples, sugar,and flour together in a bowl until evenlycombined, then transfer to the prepared pan.Scatter the currants and any residual brandyover the apples, then sprinkle the crisp toppingevenly over the fruit.Bake for 50 minutes, or until the crisp isgolden and the filling is bubbling up throughthe topping. Cool for 20 minutes beforeserving with a drizzle of heavy cream.Storage: This crisp is best served the day it ismade, but any leftovers can be wrapped inplastic wrap and kept at room temperature for2 to 3 days.
www.TenSpeedPress.com 

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kristinmm reviewed this
Rated 5/5
This cookbook is right up my alley since I love old fashioned things and I love fruit desserts. It's organized by season, so you can go right to the season you're in and see recipes all made with fruits available at that time. The author also goes into detail about what to look for in a certain fruit, and which types of each fruit are best for certain applications.
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