*  Exported from  MasterCook  *
                                Honey Crunch
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      to 8 med      apples
                         juice of 1 lemon
    8      whole         cloves
      1/4  tsp           cinnamon
      1/2  c             honey (buckwheat when available)
    1      c             brown sugar
    3      tbsp          butter
      1/4  c             flour
      1/2  c             salted peanuts or plain walnuts
 Peel and core apples, cut into thin strips. Arrange in generously buttered
 baking dish. Pour lemon juice on top, sprinkle with cloves and cinnamon.
 Then drizzle over all 2 to 3 tablespoons of the honey. Bake uncovered in a
 preheated 350 degree F oven for 30 minutes.
 Meanwhile cream together the brown sugar, butter and flour. Add remaining
 honey. Stir in the peanuts or walnuts. Spread over hot apples. Place dish
 in broiler 6 inches from source of heat, broil until topping melts and
 browns. Cool 20 minutes. Serve with cream or ice cream.
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 NOTES : Similar to apple crisp, only the combination of honey and fresh
 lemon juice makes it something quite special. The first time I ate it in
 St. Boniface it was covered with thick farm cream. With it our hostess
 served black coffee with a stick of cinnamon in it.