I am in love with Heidi Swanson‘s new cookbook. I want to make everything in it – bean dishes, salads, soups – everything. Because of the bumper crop of raspberries in my back yard, I started with her recipe for a dessert panzanella. Along with the recommended bread and raspberries, I also cooked up an apple. Because it was sitting on the counter, staring me in the face, I also poured in about a tablespoon of red wine to further liquify the dressing. This version makes enough for two servings.
2 tbsp butter
3 tbsp brown sugar
2 thick slices of day-old grainy bread, cut into cubes
1 apple, cut into small chunks
1 tbsp red wine
1 cup fresh raspberries
In a large frying pan over medium heat, melt the butter and 2 tbsp sugar together until smooth.
Toss in the bread, stirring to coat in the sugar. Toast until crispy.
Remove the bread cubes from the pan and dump in the apples. Stir around gently until soft.
In a big bowl, mash up half of the raspberries with the remaining 1 tbsp of sugar and the red wine.
Add the bread, apples and second half of the raspberries to the dressing in the big bowl. Toss gently so as not to crush the whole raspberries.
Serve warm with big glasses of milk.