Apple

Apple

By
From
Encyclopedia of Food and Cookery

Since the days of the Garden of Eden, apples have been munched with enjoyment at any time of the day in most parts of the world. Although there are many varieties, in general they can be divided into apples for cooking and those for eating, though in many cases they overlap. The Australian Granny Smith, a self-planted tree, discovered by ‘Granny’ Smith in her garden and nurtured to produce the beautiful green apples that carry her name, is a superb example of the ‘all-purpose’ apple, with tart-sweet flesh just right for cooking and also for eating.

Apples are used in a great number of ways. They can be baked, stewed, puréed, and used to make tarts and puddings; they can be preserved as jam or jelly, in pickles and chutney, or dried. Raw, they feature in salads, can be eaten with cheese, and are used with savoury meats. Roast pork with apple sauce is enjoyed in many countries.

Store small quantities of apples in the refrigerator crisper, and large quantities in a cool, dark place where plenty of air can circulate. If raw apples are cut for salads etc., sprinkle with a little lemon juice to prevent discolouring.

To cook: If you want apple pieces to hold their shape, cook them in syrup 110 g sugar to 250 ml water for tart apples, less sugar for sweeter apples). If you want the apples to break up (for example for apple sauce), add sugar to taste after cooking in water. For best flavour and colour in apple sauce, slice apples but do not peel or core, and rub through a sieve or put through a food mill after cooking. Flavour with lemon juice or grated zest and a little butter.

Ingredients

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