Plumcot Betty
1.5 lbs. fresh plumcots or apricots
7 T unsalted butter, cubed
2 3/4 cups fresh breadcrumbs, lightly toasted
2 T golden corn syrup
1/3 cup fresh orange juice
3 1/2 T granulated sugar
cream to serve (optional)
[how to make]
*Preheat the oven 375 degrees.
*Grease and sprinkle a little sugar inside the ramekins.
*Cut the fresh plumcots in slices, removing the pits.
*Arrange a thin layer of plumcots in the bottom of the prepared dish.
*Reserving 4~6 T of breadcrumbs for the top, sprinkle some of the rest of the breadcrumbs over the plumcots in the baking dish and dot with some of the butter.
*Put in another layer of plumcots and repeat these alternate layers until all the plumcots and breadcrumbs are used.
*Top with the reserved breadcrumbs.
*Warm the syrup with the orange juice and pour this evenly over the top.
*Sprinkle with the sugar and dot with the remaining butter.
*Place the ramekins in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes.
*Bake in the preheated oven for 45 minutes, until the plumcots are soft and the top is crisp and browned.
*Serve warm with cream, if you like.
-serves 4-
Note: I adapted the recipe from "Rustic Fruit Desserts".
Labels: brown betty recipe, Plumcot Betty recipe