Fruit Cake/Wheat Cream: Presnitz/Budino di Avena
Preheat the oven to 475 degrees F.
Place the apples in a casserole, making a well in the center of the chunks. Fill the well with the marmellata, sprinkle the apples with the sugar, dot with the butter, and bake in the oven for 20 minutes.
Yield: 6 servingsCurrant Marmellata:
In a heavy-bottomed saucepan, combine sugar and 1 cup of water and bring to a boil. Add the currants, and salt, and cook over high heat for 20 minutes, until the berries are tender but not falling apart and the liquid has reduced to a syrupy consistency.
Yield: 1 1/2 cups
Recipe copyright 2001, Mario Batali. All Rights Reserved
Recipe courtesy of Rachael Ray