Apple Brown Betty | Jacques Pépin Cooking At Home | KQED
Raid the pantry or head over to your local bakery to pick up an assortment of day-old croissants, cookies, bread and buns for Jacques Pépin’s low budget interpretation of apple brown betty: a classic dessert recipe that has been kicking around kitchens since the 1800s. Jacques is riffing a bit and adds in a pear and a couple of fortune cookies here. Why not? What you’ll need: 8 – 10 oz leftover pastries, 1 tsp cinnamon, 1/4 cup golden raisins, 1/2 – 3/4 cups brown sugar, 2 tbsp apricot preserves, 3/4 cup orange juice, 1 pear, 1 apple, dollop of sour cream or crème fraiche.