The apple growers in your region can recommend specific varieties for the use you have in mind. Late-season apples can be stored at cool temperatures and stay fresh right into spring.Ĭookbooks sometimes divide apples into those that are juicy and eaten out of hand (usually the early- and mid-season varieties) and those that are dry and used for baking and cooking (usually late-season varieties).The harvest for mid-season apples begins in late summer and peaks in early autumn, and the harvest for late-season apples begins in early autumn and peaks in late autumn–and sometimes runs right into winter.The harvest for early-season apple varieties begins in mid-summer and peaks in late summer.N the course of a year, there are actually three apple harvests: an early-season harvest, a mid-season harvest, and a late-season harvest. One pound of apple (4 small, 3 medium size, 2 large fruits) yields 3 cups diced fruit or 2½ cups peeled, sliced fruit. Sauté until hot and tender when pierced (3 to 5 minutes).Īmount. Peel and core apples cut into ½-inch-thick slices.Simmer in poaching liquid until tender when pierced (10 to 12 minutes for 4 or 5 medium-sized apples). Peel and core and sprinkle with lemon juice.Grill until hot and streaked with brown (about 6 minutes for wedges, 10 to 12 minutes for halves). Core and cut small to medium-sized fruit in half lengthwise cut large apples lengthwise into ¾-inch wedges.Glaze and bake until hot (about 20 minutes). Peel and core apples quarter lengthwise.Cook gently in just enough liquid to prevent the fruit from sticking to the pot. For cooking, use firmer textured apples such as Rome Beauty or Cortland. Suitable for a variety of cooking techniques. Red Cabbage and Apples Ways to cook apples Core and fill the center with raisins, coconut, nuts, and honey and bake.Ĭhocolate Chip and Dip Applesauce Cookies.Use in pies, cakes, crisps, cobblers, strudels, tarts, muffins, crepes, flans, strudels, clafoutis, charlottes, pies, and puddings.Make into applesauce, jelly, jam, marmalade, syrup, butter, chutney, or vinegar.Serve alongside savory foods: soft-ripened cheese, meat, poultry, and wild game.Sauté in butter to accompany pork sausages and waffles or pancakes.Apples can be eaten raw, cooked, dried, or candied.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |