Title: Apple Dumplings From Anjou (Bourdons or Bourdaines)
Categories: Dessert Fruit Pastry French
Yield: 1 Recipe

TEXT ONLY

Upside down apple dumplings are made in Anjou with the local variety, the reinette du Mans. Use other firm aromatic eating apples instead.

Peel and core the apples; stuff the cavities with butter and sugar mashed together, or with jam - Elizabeth David suggests plum or quince - which can be given a little extra fire by a judicious spoonful of brandy or other appropriate alcohol. Place each apple on a square of pastry. Draw up the points and fasten them together on top. Press the edges together as well. You can put a neat circle of moistened pastry over the points, if you like. Make a central hole in the top. Brush the top with milk or single cream. Bake in a preheated 200C (400F) oven for 30 to 50 minutes depending on the size of the apples. Alternatively lower the heat after 20 minutes to 180C (350F) and allow extra cooking time. The apple should be tender.

Recipe "Jane Grigson's Fruit Book" Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 08-25-97 (22:31) The Pine Tree Bbs (222) Cooking(F)

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