Served as dessert. Vegetarian dish.

German

9 Tablespoons Butter, softened

1/2 cup Currants

5 Tablespoons Rum

1 1/2 cups fine Pumpernickel Bread, crumbs,made in the blender from fresh Bread

1/2 cup coarsely chopped Almonds or Hazelnuts

3/4 cup Sugar

1 teaspoon finely grated Lemons rind

1 1/2 teaspoons ground Cinnamon

4 medium cooking Apples, peeled and cut into 1/4 inch slices

Preheat the oven to 350 F and coat the inside of a 6-8 cup baking dish with 2 tbs of the butter. Melt 5 tbs of the butter and set aside. In a large bowl, soak the currants in the rum for 30 minutes. Then add the bread crumbs, chopped nuts, 1/2 cup of the sugar, melted butter, lemon peel and cinnamon. Stir until well mixed. Drop the apple slices into another bowl and sprinkle them with the remaining sugar. With a spatula, spread about a third of the bread crumb mixture on the bottom of the baking dish and sprinkle about half the apple slices evenly over it. Repeat with another bread crumb layer, then the rest of the apples, and finishing with the final third of the crumbs. Dot the top with the last 2 tbs butter. Bake in the middle of the oven for 30-40 minutes or until the apples are tender. Serve at once. You can sprinkle the top with more cinnamon and sugar.

Preparation time: 40 minutes

Cooking time: 1 1/2 hours

Serves: 4

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