SWEET TOOTH
In keeping with my decision to make this my “chef’s hat” week, here is another recipe you might enjoy.
I have a nephew who is moving toSouth Africaand am beginning to plan a send-off dinner for his family. My grandson, who knows of my penchant for holding themed dinners, asked if I was going to serve African food. “Why not?” I replied. I then went on a hunt for appropriate recipes and found this one. I mentioned it to someone with whom I correspond inAfricaand he confirmed that it was – indeed – more than yummy – he called it ‘swoony.’. Add a chicken and some fruited couscous and you’d have an African meal to be proud of.
BRANDY TART – A FAVORITE SOUTH AFRICAN FOOD – VERY YUMMY!
- Cut 1/2 lb dates into small pieces. Add 1 t. baking soda and 1 C boiling water to half of the dates. Stir and let cool. (I don’t like dates and would substitute dried apricots or raisins.)
- Beat ½ C butter and 1 C sugar until creamy and then add 2 beaten eggs. Mix well.
- sift together 2 C flour, 1 t. baking powder, 1/2 t. salt and fold into mixture.
- Add the rest of the dry dates and 1 C chopped pecans and baking soda mixture: mix well
- Pour into a large baking dish or two 9” pie dish
- Bake for 30-40 minutes at 350 degree
- Pour hot syrup over the tart when it comes out of the oven. Serve with whipped cream.
Syrup
Boil 1 ¼ C sugar, 1 T butter and ¾ C water for five minutes while stirring. Remove from heat and stir in 1 t. vanilla, pinch of salt and 1/2 C brandy.
Send me your rating of this desert if you’re brave enough to make it in spite of all dire warnings about sugar and cholesterol.
Julie Rose
julierose601@gmail.com
