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5 1/2 c Cored; peeled, and thinly
-sliced Rome apples, (about
-4 large apples)
1 tb Finely grated lemon rind
1 tb Lemon juice
3 tb Sugar
1 ts Ground cinnamon
1 c Apple juice
1 tb Cornstarch
1 tb Calvados; (opt.)
5 tb Maple syrup
3 tb Butter
1 sm Loaf French bread; cut into
-thin slices
Heavy cream or vanilla ice
-cream; (opt.)
1. Heat oven to 350’F. Grease a 10 1/2- by 6 1/2-inch baking dish. In large
bowl, combine the apples, lemon rind, and juice; set aside. In small bowl,
combine sugar and cinnamon. Set aside.
2. In small saucepan, combine apple juice and cornstarch. Heat to boiling
over medium heat and cook, stirring constantly, until thickened.
3. Spoon half of apple mixture into baking dish and sprinkle 1 T cin- namon
sugar over top; repeat with remaining apples and another T cinnamon sugar.
Pour thickened applejuice mixture over top. If desired, sprinkle with
Calvados.
4. In small saucepan, heat syrup and butter until melted over low heat;
stir to combine, then remove from heat. With pastry brush, coat one side of
bread slices with syrup mixture. Overlap bread slices, dry side down, in
baking dish to cover apples. Place any remaining brushed bread slices on
top of first layer to fill all gaps. (No apples should be visible
underneath.) Sprinkle remaining cinnamon sugar over top of bread slices.
5. Bake 25 to 30 minutes or until apples are tender and bread is darkly
toasted. Serve immediately with heavy cream or ice cream, if desired.
Nutritional information per serving without heavy cream or ice
crea@protein: 3 grams; fat: 5 grams; carbohydrate, 43 grams; fiber- 2
grams; sodium: 238 milligrams; cholesterol: 9 milligrams; calories: 230.
Country Living/April/93
Yields
10 Servings
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