Fall Fruit Strudel, new Bundt cake cover, & basket of pears from our orchard

FALL FRUIT STRUDEL
(An original from the kitchen at Bull & Birdie)

A luscious, gooey topping made from pears (or apples), raisins, nuts, lemon juice, brown sugar & spices appears when the Bundt pan is inverted!

Special thanks to Candi for the topping suggestion!

    1. Measure 1-1/2 cups buttermilk in a 2-cup GLASS MEASURING CUP, allow to sit out long enough to come to room tempreature, then stir in 1 package of dry yeast.
    2. Set oven to preheat at 350 degrees
      • Place 1/4 stick margarine in a BUNDT PAN in the preheating oven. While the margarine is melting, combine the following ingredients in a SMALL SAUCE PAN:
        • 1/2 cup brown sugar (packed)
        • 3-4 ripe pears (or apples) - peeled, cored & sliced
        • juice of 1 lemon
        • 1/4 cup raisins
        • 1/2 cup broken pecan meats
        • 1 tsp ground cinnamon
        • 1/2 tsp ground nutmeg
        • dash salt.
        Bring this mixture to a boil over medium heat; then cover, reduce heat & simmer until the pears are translucent.
        As soon as the margarine has melted, take the Bundt pan out of the oven & set aside to cool a little, then distribute the fruit/nut mixture around the bottom of the buttered pan.
    3. In a SMALL MIXING BOWL, mix together ...
      • buttermilk/yeast mix
      • 3 eggs (slightly beaten)
    4. In a LARGE MIXING BOWL, sift together ...
      • 1 cup @
        • whole wheat flour
        • bread flour
        • sugar
      • 1-1/2 TBSP baking powder
      • 1 TSP salt
    5. Combine liquid mixture with dry mixture, then mix in ...
      • 1-1/2 TBSP olive oil
      • 1TSP vanilla
    6. Pour the entire mixture into the Bundt pan
    7. Place the pan into the preheated oven and bake about 30 minutes, or until the strudel browns, pulls away from the sides of the pan, & begins to smell done.
    8. Turn the oven off & leave the strudel in the unopened oven for another 15 minutes or so to complete baking.
    9. Remove the strudel rom the oven & turn it onto a plate to cool.
    10. Serve strudel on a plate to show it off; cover when not serving. Store in a cool place, not necesarily in the fridge.
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Last Modified September 20, 2004