Prep 25 mins
Cook 1 hr
This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!
- 78.07 ml golden raisin
- 78.07 ml dark raisin
- 78.07 ml dried cranberries
- 78.07 ml snipped dried apricot
- 118.29 ml brandy or 118.29 ml water
- 236.59 ml all-purpose flour
- 78.07 ml packed brown sugar
- 118.29 ml margarine or 118.29 ml butter
- 2 eggs
- 236.59 ml packed brown sugar
- 118.29 ml all-purpose flour
- 4.92 ml vanilla
- 78.07 ml chopped pecans
- powdered sugar
- In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
- Cover with plastic wrap; turn back a corner to vent.
- Cook on high for 2 minutes.
- (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
- For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
- Cut in margarine or butter till mixture resembles coarse crumbs.
- Press into an ungreased 8x8x2-inch baking pan.
- Bake in a 350* oven about 20 minutes.
- or till golden.
- In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
- ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
- Add drained fruit and nuts; stir to mix.
- Pour mixture over crust; spread evenly.
- Bake about 40 minutes.
- or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
- to prevent over-browning.
- Sprinkle with powdered sugar.
- To serve, cut into squares.
- Makes 16 bars.
Honestly do not know how I missed this recipe - what a wonderful combination and will be great at Xmas. Thanks for submitting - highly recommended as an adult dessert.
These are extremely rich!! A little bite goes a long way. The fruit is a nice mixture with the flavors blending together well. I plumped the fruit in orange juice in place of the brandy and as I was doing the review I looked up and saw pecans. As you can guess, I left them out as well as the powdered sugar.
These are yummy, and I could have eaten the brandy-soaked fruit by the spoonful! I'd never made anything quite like this before, so I wasn't sure what the finished texture should be, but I didn't think the center was done at 40 minutes and wound up baking it about 10 minutes longer.