Recipes

Apple Brown Betty with Sorghum Zabaglione

1 Mins read
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Introduction

Apple Brown Betty with Sorghum Zabaglione is a delightful twist on the classic dessert, infusing traditional flavors with a modern ingredient – sorghum. This recipe offers a unique combination of sweet apples and rich vanilla-infused zabaglione that elevates the dish to an indulgent treat perfect for special occasions or as a comforting homemade dessert.

Tips for this Recipe

Ensuring even cooking is key in Apple Brown Betty. Make sure your apples are uniform in size and thinly sliced to promote consistent browning. Preheat the oven to maintain a steady temperature, which helps avoid undercooked or overdone portions.

Why you will love this recipe

This Apple Brown Betty with Sorghum Zabaglione captivates the palate with its harmonious blend of textures and flavors. The crispness of apples, combined with the creamy, vanilla-sweet zabaglione base, offers a memorable dessert experience that is sure to please any apple enthusiast or sweet lover.

Ingredients

– 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices
– 1/2 cup granulated sugar
– 2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– Juice of 1 lemon
– 1/2 vanilla bean, seeds and pod
– 1/2 loaf bread, crust removed (any type of white bread is fine)
– 6 tablespoons (3/4 stick) unsalted butter
– 2 tablespoons packed light brown sugar
– 3 cups Sorghum Zabaglione

Adviced equipments

To prepare this exquisite dessert, consider the following equipment: Stand Mixer, Chef’s Knife, Baking Dish (Apple Brown Betty Pan), Parchment Paper Sheets, Oven Mitts, Cooling Rack, Spatula, Measuring Cups and Spoons, Mixing Bowls (Several sizes), Food Processor or Blender.

History of the recipe

Apple Brown Betty’s roots can be traced back to 18th-century American cuisine. It was a favorite dessert among colonial cooks, reflecting their penchant for utilizing local ingredients and creating comfort food that celebrated the bounty of their harvest.

Fun facts about this recipe

The Apple Brown Betty recipe has evolved over time. Its inclusion in cookbooks, such as Fannie Farmer’s Boston Cooking-School Cook Book (1896), showcases its popularity and adaptability to changing tastes. Furthermore, the incorporation of sorghum zabaglione introduces an innovative fusion of flavors, making it a modern twist on this historical classic.

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Apple Brown Betty with Sorghum Zabaglione

Apple Brown Betty with Sorghum Zabaglione

amanda

Equipment

  • - Stand Mixer

  • - Chef's Knife

  • - Baking Dish (Apple Brown Betty Pan)

  • - Parchment Paper Sheets

  • - Oven Mitts

  • - Cooling Rack

  • - Spatula

  • - Measuring Cups and Spoons

  • - Mixing Bowls (Several sizes)

  • - Food Processor or Blender

Ingredients

  • 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices

  • 1/2 cup granulated sugar

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • Juice of 1 lemon

  • 1/2 vanilla bean, seeds and pod

  • 1/2 loaf bread, crust removed (any type of white bread is fine)

  • 6 tablespoons (3/4 stick) unsalted butter

  • 2 tablespoons packed light brown sugar

  • 3 cups Sorghum Zabaglione

Instructions

1

Instruction 1

Preheat the oven to 350°F. Lightly butter an 8 by 8-inch baking dish.
2

Instruction 2

In a large bowl, toss the apples with the granulated sugar, cinnamon, ginger, lemon juice, and the vanilla pod and seeds. Cover with plastic wrap and let sit for 30 minutes.
3

Instruction 3

Tear the bread up and pulse in a food processor. Spread out the bread crumbs on a rimmed baking sheet and toast in the oven for 5 to 8 minutes, until golden. Set aside.
4

Instruction 4

While the bread crumbs are toasting, place 4 tablespoons of the butter into a small saucepan over medium heat. Cook until the milk solids separate from the fat and the butter begins to brown.
5

Instruction 5

In a medium bowl, mix the bread crumbs, brown sugar, and warm brown butter together. Add about one-quarter of the bread-crumb mixture to the apples. Toss to combine.
6

Instruction 6

Fill the prepared baking dish with the apple mixture. Dot with the remaining 2 tablespoons of butter.
7

Instruction 7

Cover the top with the remaining bread-crumb mixture. Press down firmly all over the top so that the mixture is tightly packed in the dish.
8

Instruction 8

Bake on the middle rack of the oven until the apples are soft and the juices start to bubble, 25 to 35 minutes.
9

Instruction 9

Serve warm and with a 1/2-cup scoop of sorghum zabaglione on top of each portion.
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