RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Dessert: Apple-Tangerine Crisp - pareve
Here's a homey dessert for Passover. The option for using a box grater belongs to the author of the recipe. My nuckles twinged as I read that option. If you put firm pressure on the food as you feed it into the grater disk of a food processor, I don't think you'll be able to tell the difference between mechanically processed and hand grated. Karen Selwyn * * * * * * * Apple-Tangerine Crisp (Passover) Serves: 8 to 10 2 lemons 10 apples, assorted, including Granny Smith and Golden Delicious 6 tangerines 1 cup raisins 1/4 cup brown sugar 1/4 cup sugar 1 teaspoon cinnamon teaspoon ground cloves 3 tablespoons instant tapioca 1 cup pecan pieces Preheat oven to 350 F. Squeeze 1 lemon into a large bowl of water. Peel and core the apples and drop them into the bowl of acidulated water. Cut half of the apples into 1-inch chunks and place back in the bowl of water. Grate the remaining apples in a food processor or with a box grater (watch those knuckles!). Drain the apple chunks. Place them in a medium-size mixing bowl. Add the grated apple, and squeeze on the remaining lemon juice. Slice 3 of the tangerines in half. Squeeze and reserve 1/4 cup juice. Peel the remaining 3 tangerines. Separate into sections and cut into 1-inch pieces. Remove seeds. Add to apples. Add the sugars and the remaining filling ingredients along with the reserved juice. Mix to distribute thoroughly. Transfer to a greased 9-by-12-inch pan or to individual ramekins. Cover loosely with foil and bake for 1 hour or until the apples are tender. Remove from the oven. Remove foil and sprinkle fruit with the streusel topping (see recipe below). Cool to just warm and serve. Top with whipped cream if the preceeding meal has been a dairy or fish meal. STREUSEL TOPPING (Enough for a 9-by-13-inch pan) 1 cup matzo cake meal 1 cup potato starch 1/2 cup brown sugar 1 teaspoon cinnamon 10 tablespoons unsalted, dairy-free margarine, cold Preheat oven to 350 F. Line two baking sheets with parchment paper. Place the matzo cake meal, potato starch, brown sugar and cinnamon in a processor bowl fitted with a metal blade. Pulse on and off until ingredients are combined. Add the margarine and process just until it has been blended into the dry ingredients. The dough should be slightly dry. Turn out onto the parchment-lined baking sheets. Press the mixture together to form pea-sized lumps. Place a baking sheet on the middle shelf in the oven and bake for 13 to 15 minutes or until lightly browned, rotating the position of the sheet 180 degrees after 6 minutes. Repeat process with second baking sheet. Let cool before storing or sprinkling over baked fruit. Original Source: PASSOVER DESSERTS Penny Eisenberg Current Source: "Passover Desserts" Zillah Bahar SAN FRANCISCO EXAMINER (on-line edition), 4/16/97
