Keri Leigh Metal Show

It 'easy and fast to make, is delicious, it's good!!
You can use all kinds of fruit .. crumble for ever!

INGREDIENTS:
150gr flour, 150gr sugar 150 g butter at room temperature touches, nutmeg and cinnamon like (possibly a sprinkling of pink pepper) 4 / 5 apples (the ideal is the rennet).

PROCEEDINGS
Peel apples and cut them in touch by covering the bottom of the pan (not butter or apply baking paper!);
Blend all ingredients in a blender until "lumps" coarse: Pour the mixture into the pan over the apples, leveling the mixture into the pan, bake at 200 degrees for about 40 minutes.
Cool.
Serve warm, accompanied by a scoop of vanilla ice cream, or from fresh cream, custard or whipped .. as you wish ....

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crumble baked apples ...

a baked apple .. REMAINS The doctor away!

At this time then ....

Ingredients

3 golden apples (but are very good also rennet) 3 tablespoons peach jam, 1 tablespoon of chopped almonds, 1 tablespoon already soaked raisins, 1 tablespoon maple syrup ( optional).

procedure

Remove the apple core with special tool or with a sharp boxcutter, leaving the bottom (or rinfilandolo ... not to be pierced from side to side).

Mix all other ingredients and fill the apples.

Bake for 15-20 minutes at 180 °

GOOD APPETITOOOOOOOOOOOOOOOOOOOOO

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PEARS IN RED WINE CHICKEN AND COTOGNO

Dessert typical of the Piedmont tradition .. very simple to prepare and ideal at this time.

Ingredients: 500 ml of red wine (Nebbiolo, Dolcetto), 500 ml of water, 170 grams of brown sugar, 1 cinnamon stick, 3 cloves, star anise, 2 strips of zest orange than 5 cm, 6 sec or pears martin kaiser not too mature

Preparation:

Pour into a pot of wine, water, spices and orange zest, stirring until the sugar melt (medium-low heat).

Cook for 5 minutes then add the pears, peeled with stems intact.

Bake covered for 30 minutes, carefully turning the pears occasionally.

Remove from heat, remove lid and let pears cool in the pan.

Why is a deep red color, put in refrigerator for several hours or overnight in spiced red wine.

before serving to reduce the fire of the wine 2 / 3, to make a texture almost liqueur.

I love serving these delicious dish on the whole cake sprinkled abundantly from their juice, with a dollop of whipped cream dusted cinnamon as a garnish. Very good with a spray of whipped cream ...