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Apple Pandowty and Cinnamon Ice Cream Parfait




Apple pandowty:

2 Granny Smith apples, peeled and cored (keep in lemon juice)

1/4 cup sugar ( 1/2 brown sugar

1/8 teaspoon cinnamon

1 lemon, freshly squeezed

1 can (8 ounces) apple juice





Topping:

2 cups flour (bread flour if possible)

1/2 pound fresh AA butter, chopped

1/4 cup brown sugar

Kosher salt, pinch





Ice cream:

1 quart Breyer's Ice Cream

1 teaspoon cinnamon


Hazelnut Gaufrette




Fresh cream:

1 cup heavy cream

1/4 cup powder sugar

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg (to enhance flavor use freshly grated cinnamon and nutmeg)


1. For apple pandowty, mix all ingredients together in a bowl. Place in a buttered 9-by-9-inch glass dish.

2. Mix topping together and place on top of apple pandowty and bake at 375 degrees for 20 minutes.

3. Mix softened ice cream and cinnamon and hold in freezer.

4. Hazelnut Gaufrette: can be homemade or bought at any Italian specialty store at reasonable cost.

5. Mix fresh cream ingredients together.

6. In 1 parfait glass layer: layer apple pandowty then ice cream, repeat. Then top with hazenut gaufrette. Serve pandowty hot and ice cream cold.


Jeff Kaiser, Box 133 Oak Leaf Estates, West Middlesex

WINNERS // Main 96 Cookbook page
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Updated Aug. 13, 1997
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