cooking apples - so many i'm tempted not to peel and core them

poppy-glos

can anyone advise me please. i have been given a large carrier bag of cooking apples, and having spent several days doing other fruits and looking for a way out instead of all the peeling and coring. i'm sure i saw a recipe once where the apples went in whole (but not sure what it was). Does anyone have any tried and tested recipes like this they could share with me please

poppy x

jenniewb

Am no cook but would have thought the skin was fine to cook with the rest of the apple (though not the core- thats too bitter). Apples have most of their fiber in their skins and also most of the vitamin content at that. Maybe google cooking apple dishes and see what comes up- if you have a whole bag perhaps hold one or two back and make a trial portion of whatever you see on the net to see if it works out OK.

mymerrywidow

peel slice and core them, them freeze them

ceridwen

You dont have to peel cooking apples - I never do.

Its my feeling that the concept of peeling cooking apples came from the fact that its easier to tell if there is bruising under the peel if the peel is removed - not because it actually needs doing per se.

Peel them and one loses some of the goodness and a bit of the "food":eek:

Anyway - baked apples come in their skins - so that goes to show it isnt necessary.

I've learnt by now how to tell if a few bits of skin need removing because there is bruising just underneath them and just peel on those bits only.

Theres no way I'd go to the faff of peeling - as when I get given them...I usually get given quite a few - so I'd be there all day if I were peeling them as well as coring them/chopping out bad bits.

valk_scot

If you make apple jelly you only have to cut them into chunks, peel, core and all, before doing the preliminary cooking.

kayl

I never bother to peel mine. I have one of the gadgets from Wilkinsons (costs less than £1) which removes the core and slices them in 8 in one go - I then just half each chunk and cook

Bigjenny

How about this recipe, just remove stalk http://www.cheap-family-recipes.org.uk/recipe-applecurd.html?opt=rall

HTH

lucym

Shirley Goode has put a few apple recipes on her blog...several using the whole apple.

http://shirleygoode.blogspot.com/

LilahDavies

Whenever I do a crumble or similar I leave the skin on - I just halve then quarter them and slice out the corey bits and pips. Always turns out perfect - in fact the skin helps them retain a bit of bite rather than melting down to mush if stewed for a bit too long! Happy appleing!

Elisheba

This discovery that peeling isn't necessary has literally made my day! It is such a palaver!

poppy-glos

thanks all, i look at the website for the cheap family recipes regularly and had missed the apple curd recipe. that is my recipe of choice for tonight. thanks

poppy x