12643 Apricot Gingerbuckle Makes one 10½-inch buckle Wed Aug 06 07:39:00 -0700 2008 Wed Jul 08 16:32:04 -0700 2009 Licensed http://www.chow.com/recipes/12643 Wed, 08 Jul 2009 23:32:04 GMT Moist, spicy gingerbread coupled with tender, flavorful apricots make this one of our favorite buckles. The hot skillet gives the edges of the buckle a wonderful texture.

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  • Preheat the oven to 350°F. Grease a 10½-inch cast-iron skillet with butter.
  • If using fresh apricots, slice them in quarters, or thinner if they're very large. Toss them with ¼ cup white sugar and the cinnamon and set aside while you prepare the buckle batter.
  • Alternatively, poach dried apricots in a mixture of 3 cups water, ½ cup sugar, the cinnamon, and the brandy over medium heat, covered, for 20 minutes. Strain the fruit from the liquid and save both. Cool the fruit. Reduce the poaching liquid over medium heat until it coats the back of a spoon. Use the apricots in the buckle and use the syrup to drizzle over the warm buckle.
  • In an electric mixer, cream the brown sugar, molasses, oil, and egg on low speed until just combined. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, and nutmeg. Add them to the sugar mixture ½ cup at a time and mix just until blended. Stir together the milk and sour cream, add them to the batter, and mix just until blended.
  • Pour the batter into the skillet. Drop in the apricots and poke them down slightly so that they're partially submerged.
  • Bake the buckle on a lipped baking sheet for 1 hour, or until a toothpick inserted in the center comes out clean.
  • Serve warm or at room temperature with a drizzle of the poaching syrup (if available) and a dollop of fresh Whipped Cream. Store covered at room temperature for up to 3 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 54 Sweet/Dessert Butter to grease the skillet

    ]]>     2 3 cups fresh apricots (or 2 cups dried apricots)

    ]]>     298 ¼ to ½ cup sugar

    ]]>     279 1 teaspoon ground cinnamon

    ]]>     480 ¼ cup brandy, for dried fruit only (optional)

    ]]>     298 1 cup packed dark brown sugar

    ]]>     ½ cup molasses

    ]]>     ½ cup vegetable oil

    ]]>     1 large egg

    ]]>     2 cups all-purpose flour

    ]]>     75 1½ teaspoons ground ginger

    ]]>     1 teaspoon baking soda

    ]]>     279 1 teaspoon ground cinnamon

    ]]>     308 ½ teaspoon ground nutmeg

    ]]>     ½ cup milk

    ]]>     ½ cup sour cream

    ]]>     Fresh Whipped Cream (page 302)

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