Recipes from Mexico :: Mexican Desserts
This is normally served during Lent and Easter.
2 c. water
1 1/4 (one and one-fourth) c. packed brown sugar
3/4 tsp. ground cinnamon
2 Tbsp. butter or butter-replacement
6 slices white bread, toasted
1/2 c. raisins or chopped figs
1/2 c. piñon nuts or chopped almonds
2 apples, peeled, cored and sliced
1/2 c. shredded Monterey jack cheese
Light cream (optional)
In a med. saucepan combine the water, brown sugar and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered or without a lid, for 3 mins.
Stir in the butter or butter-replacement. Cut the toasted bread into 1-in. squares or rectangles. Fold the toast square or rectangles, raisins or figs and piñon nuts or chopped almonds into the brown sugar mixture.
Place half of the mixture in the bottom of an 8-in. square or rectangular baking dish. Top with apple slices, then remaining toast mixture. Cover and bake at 350 degrees fahrenheit for 20 mins.
Uncover and sprinkle and distribute with the Monterey Jack cheese. Bake, uncovered or without a lid, about 20 mins. more or until apples are tender.
Serve warm with light cream, if desired.
Serves 6.
