“What’s old is new again!” That adage applies to theatre, design, and fashion, and certainly to food. Look at all those revivals making their way back to Broadway. (I adored Alan Cumming in the Roundabout’s latest production of Cabaret.) And, who could have foreseen that mid-century modern furniture would command such hefty prices today. (I naively discarded a late 40s chair that my parents had owned a few decades too early.) Oh, and those Audrey Hepburn-style dresses that abound in trendy shops everywhere were just as beloved when I was growing up. As a cook, I love to revive and tweak dishes from my past. That’s what I did several days ago when I pulled out a recipe for a delectable apple and prune crisp I first made more than 25 years ago.
For this dessert diced apples and brandy-soaked prunes are baked under a crumbly cover of crushed walnuts, butter, sugar, and flour until the fruit mixture beneath is hot and juicy and the topping golden and crunchy. During the last few minutes of baking the crisp is sprinkled with cheddar cheese that melts and melds into the crust. Continue reading