Winter fruit brown betty

By: Margaret Fulton
From: Baking
Serves: 6
Photographer: Vanessa Levis

Brown betties are an old-time dessert often made with fresh fruit. This version calls for dried fruit, which is handy to have on hand. In place of apricots and apples, you could use 3 cups of a mixture of dried fruits, such as apples, apricots, pears, peaches and prunes – often sold as dried fruit salad, or ready chopped and labelled as fruit medley.

Ingredients

Quantity	Ingredient
1 cup	dried apricots
2 cups	dried apples
2 cups	fresh breadcrumbs
60g	butter, melted
1/3 cup	chopped blanched almonds
1	orange, grated rind
110g	firmly packed brown sugar
15g	butter

Method

Preheat the oven to 200°C.
Roughly chop the apricots and apples and soak overnight in plenty of water to cover. Drain.
Toss the breadcrumbs in the melted butter. Spread a thin layer of crumbs in the bottom of a 4–5 cup baking or soufflé dish. Cover with a little of the chopped fruit. Sprinkle over a little of the almonds,orange rind and brown sugar. Repeat the layers until the dish is full, finishing with a layer of crumbs. Dot with the butter and sprinkle with any remaining sugar.
Bake for 30 minutes or until golden and crisp. Serve very hot with cream.

Tags:: baking; bakery; margaret; fulton

Winter fruit brown betty

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