Yield: 1 Servings
|6 mediums||Apples (up to 8)|
|Juice of 1 lemon|
|½ cup||Honey (buckwheat when available)|
|1 cup||Brown sugar|
|½ cup||Salted peanuts or plain walnuts|
Peel and core apples, cut into thin strips. Arrange in generously buttered baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.
Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a preheated 350 degree F oven for 30 minutes.
Meanwhile cream together the brown sugar, butter and flour. Add remaining honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish in broiler 6 inches from source of heat, broil until topping melts and browns. Cool 20 minutes. Serve with cream or ice cream.
NOTES : Similar to apple crisp, only the combination of honey and fresh lemon juice makes it something quite special. The first time I ate it in St. Boniface it was covered with thick farm cream. With it our hostess served black coffee with a stick of cinnamon in it.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 27, 1997