Tag Archives: baked fruit

Baked Dulce de Leche Apples

Growing up there was no baking done in our house.  None.  No cookies, no cakes.  Except during the holidays Mama would bake a frozen apple pie and when girlfriends spent the night, which was almost never, she always and without fail prepared Pepperidge Farm Puff Pasty Apple Turnovers.  But Mama had a tendency to burn things…anything…everything and these turnovers were no exception.  She had one baking sheet, an old, warped aluminum sheet covered with burnt-on stains.  I looked at them as friendly reminders of her past culinary disasters.  Saturday mornings during sleepovers Mama couldn’t “pop” the turnovers in the oven, oh no.  Everything she did was done at hyper speed, from the moment she flew out of bed in the morning until the moment she collapsed into bed at night.  As Mama slammed the baking sheet into the oven, the pastries skittering wildly about the tray, the crash of metal on metal and the slamming of the oven door could be heard down the street…or at least on our side of the house.  And as I stretched in my twin bed with its girly white lace bedskirt, I looked over at Dana/Andrea/Ann waking up in the matching twin bed with the identical bedskirt.  We always smiled knowing we could breakfast later at their house with the utmost confidence it wouldn’t be burned.  Sure enough,  Mama rapped on our door on the bedroom door with the back of her hand, her middle knuckle sounding like the rat-a-tat-tat of a machine gun.  “Girls!  Breakfast is ready!”  I always wanted to sing back, “We know.  We smelled the smoke.” but that would have been sassy and disrespectful and Mama DID NOT tolerate any of that in her house.  No, ma’am.  She would not have batted an eye in front of anyone outside of the family, but later?  Holy Mary, mother of Jesus!  She was liable to wash your mouth out with an enormous, white bar of Ivory soap AND ground you.  Uh uh.   Don’t sass Mama.  Anyway, in our soft blue or pastel pink baby doll nighties off we’d saunter into the kitchen to find a bowl of freshly cut fruit, cold glasses of milk and a gorgeous platter of beautifully arranged turnovers, the pastries were all puffed up with layers of crunchy sweetness.  Sadly, the bottom  of each and every turnover was a solid, black charred mess.  Every.Single.Time.  Without speaking, we’d peel off and enjoy the tops which hadn’t burned and scrape the apple and nut goo on the bottoms with spoons while the exhaust fan roared in the background sucking out the smoke. That was the closest Mama came to baking apples and pastry and we were fine with it.  When you’re twelve or thirteen you know when life is good and our lives were good.  Good and rich with Mama’s love!

 

 

Baked Dulce de Leche Apples

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 tablespoons brown sugar
  • 2 tablespoons white granulated sugar
  • 2 tablespoon corn starch
  • 1/2 teaspoon cinnamon
  • 4 apples
  • 1 13-ounce can dulce de leche
  • 2 sheets puff pastry, thawed and kept chilled until needed
  1. Line a small baking sheet with tin foil and set aside.
  2. Mix sugars, corn starch and cinnamon in a small bowl.
  3. Using a melon-baller 1″ in diameter, scoop the core out of each apple beginning at the stem and stopping before you get to the bottom of the fruit.  You don’t want the dulce de leche to run out of the bottom.
  4. Roll each apple in the sugar mixture and press the mixture into the outside and inside of the fruit.
  5. Open both sheets of puff pastry and lay down side by side.
  6. Cut both sheets to make 4 rectangles.
  7. Place an apple in the center of one of the rectangles and fill with 2-3 teaspoons of dulce de leche.  Save the remaining dulce de leche to serve with the hot apples.
  8. Bring up the short sides of the puff pastry and press into the apple.  Gather up the long ends of the pastry and pinch together as if it was a bundle.  Pinch closed any gaps or holes.  Continue with the remaining apples and pastry.
  9. Preheat oven to 400°.
  10. Place apple bundles on the baking sheet and put in the freezer for 15 minutes for the pastry to firm up.
  11. Bake the apples 30-35 minutes or until the puff pastry is golden.
  12. Cool the apples 10-15 minutes before serving.
  13. Warm the remaining dulce de leche in the microwave until runny and serve with the baked apples.

http://www.theirreverentkitchen.com

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North Meets South in a Mango Blueberry Cobbler

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I’ll be heading north for Boston soon.  Jimmy will be teaching and I’m going to try and get my writing going.  I don’t know when I’ll be posting on the blog so I thought today’s post should reflect this girl’s upcoming adventure.  I haven’t even thought about what I’m taking.  It’s such a challenge for me to pack appropriately.  I always take way too much and usually the wrong things.  Having spent last fall in Boston I’m hoping I learned my lesson do a better job of it.  This time I won’t need six pairs of boots not including my gorgeous booties with the stacked heels.  Nor will I need my darling purple coat. Or my 400 pound Burberry raincoat with the wool liner THAT I NEVER WORE.  No.  I’m going casual this time.  Well accessorized but casual.  Everything will match and blend.  Just like this recipe.  Jimmy came home the other evening with an enormous bag filled with beautiful, smooth mangoes.  I promised him I would use them, in fact I promised I would make him chutney but it doesn’t look like that’s gonna happen.  As the days passed by I realized I had to hurry and do something with  them while they were still ripe and perfect.  There are two schools of thought for mangoes, those who love them and those who hate them.  Not much in between.  But in this house we love them.  It’s not often that you see them baked in a dish.  So today I decided to create a dish with a Northern ingredient, blueberries, and a Southern ingredient, mangoes.  A satisfying, warm cobbler to be served alone, with ice cream or whipped cream.  Another quick and easy dessert, this cobbler is a hit with the topping I’ve included or you can easily substitute your favorite crumbled topping.  This dish is a real flavor blast, the crumble is faintly salty with a lingering sweetness.  And the warm, runny fruit…ohmygoodness! Easily you could add a tablespoon or two of rum if the spirit moves you.   Mangoes have an exotic, peachy, perfumy taste that really comes out when cooked.  I added a bit of ground cardamom to give it that little “roll your eyes” goodness.  It doesn’t bake long so your house won’t heat up either.  I hope y’all try this and like it as much as we do.  And I promise to keep y’all posted on the Boston gig!

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Ripe Mango and Blueberry Cobbler

  • Servings: 6-8
  • Difficulty: easy
  • Print

Preheat oven to 400°

Filling:

  • 4 cups thickly sliced ripe mangoes
  • 1 cup sugar
  • zest of 1 lemon
  • 2 tablespoons cornstarch
  • 1 1/2 cups cold water
  • 1 teaspoon ground cardamom
  • 1 lemon juiced
  • 1 cup washed, dried and stemmed blueberries
  • 1/2 stick (4 tablespoons) cold butter

Topping:

  • 2 1/3 cups biscuit mix
  • 3 tablespoons sugar
  • 1/3 cup cream or whole milk
  1. In a large pot combine mangoes, lemon zest and cup of sugar.  Allow to macerate for 20 minutes or so until you see juices that have come out of the mangoes.  You want some syrup.
  2. Whisk the cornstarch in the cold water until dissolved. Mix in the cardamom.
  3. Over medium high heat bring the mango mixture up to a boil and add cornstarch mixture.
  4. Stir continuously for several minutes until you see the mixture thicken.
  5. Pour mixture into a greased 2-quart baking dish.
  6. Scatter blueberries evenly over the mangoes and dot with butter.
  7. Mix all the topping ingredients to form a soft dough.  With your hands knead it 10-12 times.
  8. Pinch off pieces of dough to cover entire surface of cobbler.
  9. Bake for 30 minutes or until the top is golden and the fruit is bubbly.
  10. Serve with ice cream or whipped cream.

http://www.theirreverentkitchen.com

Note the chewed up mango pits. That's the baker's treat. Lean over the sink and eat the fruit left on the pits. Be careful. Mango stains!
Note the chewed up mango pits. That’s the baker’s treat. Lean over the sink and eat the fruit left on the pits. Be careful. Mango stains!