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Capirotada Serves 8 to 10 8 tablespoons (1 stick) unsalted butter plus extra for greasing pan 1/2 loaf French bread or baguette, with crust, cut into small cubes 1 pound brown sugar 1 1/2 cups water 1 1/2 teaspoons ground cinnamon 2 large Granny Smith apples, peeled, cored, and chopped 1 cup almonds, chopped 1/2 pound cream cheese, chilled and chopped Pedro Ximenez Sherry Ice Cream (see recipe below), for serving Preheat the oven to 350 degrees F. Butter a 13- x 9-inch glass casserole or lasagna pan. Melt the butter in a medium saucepan, add the bread cubes, and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside. In a large mixing bowl, combine the chopped apples, almonds, cream cheese, and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with Pedro Ximenez Sherry Ice Cream. Pedro Ximenez Sherry Ice Cream Makes 3 cups 1 cup heavy cream 3/4 cup half and half 1 vanilla bean 5 egg yolks 1/2 cup granulated sugar 1/4 cup Pedro Ximenez sherry Combine cream and half and half in a medium sauce pan. Split vanilla bean in half lengthwise and scrape out the small black seeds. Add seeds to cream mixture. Bring to a boil. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow. Stir in sherry. When cream mixture comes to a boil, pour very slowly into egg mixture, stirring constantly, until well combined. Strain into a container and refrigerate until cold, or place in a bowl nested in a larger bowl of ice water and stir occasionally until cold. Pour chilled mixture into ice cream maker and follow manufacturer’s instructions. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
