Danish Applesauce Bread Crumb Pudding
 
gourmet 
 
the lingonberry, a relative of the cranberry, grows wild in the 
scandinavian mountains. it adds tartness to the following traditional 
danish sweet. 
 
3/4 stick  (6 tablespoons) unsalted butter
12 slice  homemade-type white bread, ground fine in a food processor
  about 2 1/2 cups)
4 cup  homemade chunky applesauce (recipe follows) or bottled chunky
  applesauce
 
  for applesauce:
3 lb.  mcintosh apples (about 8 large)
2/3 cup  water
1/2 cup  sugar
 
1 cup lingonberry preserves* or raspberry preserves plus additional for 
garnish 
lightly sweetened whipped cream for garnish and as an accompaniment 
 
 
*available at specialty foods shops, and some supermarkets 
 
preheat oven to 325°f. 
 
in a large heavy skillet melt butter over moderate heat and stir in 
bread crumbs. cook bread crumbs, stirring constantly and breaking up 
lumps, until golden, about 5 minutes. 
in a 1 1/2-quart soufflé dish layer 1 cup crumbs, 2 cups applesauce, and 
1/2 cup preserves and repeat. sprinkle remaining 1/2 cup crumbs on top 
and bake pudding in middle of oven 25 minutes, or until top is golden 
brown. pudding may be made 1 day in advance and kept covered and 
chilled. reheat pudding in a 325°f. oven before serving. garnish pudding 
with whipped cream and additional preserves. 
serve pudding warm with whipped cream. 
 
to make chunky applesauce: 
peel and core apples and cut into 3/4-inch pieces. in a large heavy 
saucepan bring water, apples, and sugar to a boil and simmer, stirring 
occasionally, until apples are soft and starting to fall apart, about 25 
minutes. applesauce may be made 3 days in advance and kept covered and 
chilled. makes about 5 cups. 
 
serves 6. 
 
-- 
(ID: 4640) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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