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CAPIROTADA (APPLE STRATA) 
2 c. water
1 1/4 c. packed brown sugar
3/4 tsp. ground cinnamon
2 tbsp. butter
6 slices white bread, toasted
1/2 c. raisins
1/2 c. pine nuts or chopped almonds
2 apples, peeled, cored, and sliced (2 c.)
1/2 c. (2 oz.) shredded Monterey Jack cheese
Light cream (optional)

In a medium saucepan, combine the water, brown sugar, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in the butter.

Cut the toasted bread into 1-inch squares. Fold the toast squares, raisins, and pine nuts or chopped almonds into the brown sugar mixture.

Place half of the mixture in the bottom of an 8x8x2 inch baking dish, top with apple slices, then remaining toast mixture. Cover and bake in a 350 degree oven for 20 minutes. Uncover and sprinkle with the shredded Monterey Jack cheese.

Bake, uncovered, about 20 minutes more or until apples are tender. Serve warm with light cream, if desired. Makes 6 servings.

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