Whenever we make sangria we use way too much fruit. Once the pitcher is dry the lonely leftover sangria fruit is repurposed as filling for sangria bars. Never waste drunken fruit pieces, I say.
Sangria (in our house) is code for a boatload of alcohol tasty enough to drink like fruit juice. Some of us have to be reminded to sip (probably me). But all that nicely chopped drunken fruit left in the bottom of the pitcher sure could use a new job.
Think bar, as in cookie.
Use your favorite streusel or shortbread cookie mix, or the recipe below as the base layer. Cooking down the fruit a bit helps control the liquid so the cookie base mostly stays together. This is definitely the kind of bar cookie you want to serve in a bowl with silverware. Try serving it slightly warm and adding ice cream to the top (or non dairy ice cream). Think of it as a drunk fruit pie-ish dessert.
Next time you take of a sip of that sangria, just imagine what you can do with all those lonely little drunken fruit pieces and that drop or two left in the bottom of the pitcher (save that stuff, really).
|Sangria Fruity Bars|| |
- 225 grams Canteen flour blend (1 ¾ cups) (see notes)
- 150 grams brown sugar (3/4 cup)
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- 60 grams unsalted butter, chilled (4 tablespoons) or 3 tablespoons solid shortening
- 80 grams GF oats (1 cup)
- 440 grams streusel topping (about 3 generous cups)
- 115 grams unsalted butter, cold (8T) or 74 grams Spectrum shortening (5T)
- 1 extra large egg
- 300 grams finely chopped sangria fruit, drained (1 ½ cups)
- 150 grams finely diced dried fruit(s) of choice (1 cup)
- 2 tablespoons sangria
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 140 grams toasted, chopped pecans (1 cup) (optional)
- Preheat oven to 350°F. Grease a 9x9 inch square pan with nonstick spray. Line the pan with parchment paper – long enough to come up the sides like a handle, one piece in each direction – for easy bar removal from pan.
- In a food processor pulse together flour, brown sugar, cinnamon and salt until combined. Blend in butter until mixture looks like coarse uneven crumbs.
- Add oats to streusel mixture and pulse until smooth. Cube butter and add to the processor and pulse until mixture forms uneven coarse crumbs. Add egg and pulse until dough forms a ragged ball. Remove half the dough from the bowl and place in the bottom of the prepared pan. Flatten dough with your hands and form a small lip up the sides. Bake 18 minutes.
- In a small saucepan over medium low heat, stir the sangria fruit with dried fruit, sangria, honey and brown sugar until the mixture bubbles. Cook over low heat, stirring often, until the liquid is reduced slightly, about ten minutes. Cool until you can touch the bottom of the pan.
- Evenly spread the cooled fruit over the warm crust. Top with remaining dough, dropping pieces over the top. Add pecan pieces, if using, to the top of the dough, distributing evenly. Bake 45-50 minutes or until the fruit is bubbly in the center and the crust is golden brown and set.
- Cool thoroughly before removing from the pan. Using parchment handles, remove the whole bar onto a cutting board and slice into 16 large pieces or 32 small bars. Expect the bars to be crumbly – best served slightly warm (in a dish) and top with vanilla ice cream.