Ingredient: Apples
Category: Fruit
Season: All :
Your dessert apple preference may be for a sweet and mild apple like Golden Delicious, a sweet and acid apple like Cox's Orange Pippin or an apple which is more acidic like Discovery. Cooking apples are all acidic, but vary in their texture between varieties.
Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes.
They are also used in a variety of chutney recipes.
Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British pudding.
Cooked apple sauce is the traditional accompaniment to roast pork.
Hot apple sauce goes very well with ice cream.
Regardless of the dish, Bramley apples are generally cooked in the same basic way.
First the fruit is peeled and then sliced, the pieces covered in lemon juice (or some other acidic juice) to prevent them from turning brown.
Sugar is usually added.
In pies and crumbles the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking.
To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan
DESSERT APPLES:
Variety |
Flavour |
Juice |
Cox's Orange Pippin |
Sweet |
Middle |
Discovery |
Medium to Acidic |
Very Juicy |
Egremont Russet |
Sweet |
Dry |
Fiesta |
Sweet |
Juicy |
Fortune |
Sweet |
Juicy |
Greensleeves |
Medium |
Juicy |
Idared |
Medium |
Medium |
James Grieve |
Medium |
Juicy |
Jonagold |
Sweet |
Middle |
Jupiter |
Sweet |
Juicy |
Worcester Permain |
Sweet |
Dry |
Granny Smiths |
Medium to Acidic |
Juicy |
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COOKING APPLES
Variety |
Flavour |
Juice |
Grenadier |
Acidic |
Juicy |
Monarch |
Acidic |
Medium |
Rev. W. Wilks |
Acidic |
Juicy |
Bramley |
Tart |
Medium |
When it comes to preparing apples for cooking.
Unless you are going at the speed of lightning, you will need a bowl of lightly salted water, to prevent them from browning.
You will need a small, sharp knife and a potato peeler.
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Cut each apple in half, then cut one half into quarters.
Cutt out the core and pips.
Using the peeler, pare off the skin (if the recipe requires it), then,
Depending on the recipe, slice or chop the apples
Add them to the bowl of water as they are prepared.
Use them as quickly as possible, draining in a colander and drying them with a tea cloth first.
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