Apple Brown Betty with Sorghum Zabaglione

Name: Apple Brown Betty with Sorghum Zabaglione
Yield: Serves 6
Ingredients: 6 to 8 apples (Gala or Granny Smith), peeled, cored, and cut into 1/4-inch slices; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; Juice of 1 lemon; 1/2 vanilla bean, seeds and pod; 1/2 loaf bread, crust removed (any type of white bread is fine); 6 tablespoons (3/4 stick) unsalted butter; 2 tablespoons packed light brown sugar; 3 cups Sorghum Zabaglione

By Hugh Acheson

November 20, 2011

Apple Brown Betty with Sorghum ZabaglioneRinne Allen

I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls.

Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples arent going to peel themselves.

Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.

Recipe notes

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