This recipe was featured in the New York Times the week before Thanksgiving. I was struggling with what to make for dessert and it appealed because of the flavors, as well as the potential to make it ahead.
However, I actually ended up make it the day of Thanksgiving. It was mostly easy. You lay a base of pecans and apples:
....that you top with caramelized sugar, followed by a batter.
The toughest part for me was the caramelized sugar part. The recipe says: "Cook over medium-high heat, without stirring, until mixture turns amber". I feel amber is a subjective color, and there was no time guidance. I erred on the side of caution and didn't cook it long enough as it was more syrupy than caramelly. I was worried about burning it, but should have let it cook a couple of minutes longer. It was still a tasty dessert, but I think it would have been even better with more caramel flavor.
This is what it looked like out of the oven, before it was inverted:
-- Kate
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