What To Do With Apples?

Butterfly_Brain

Stephen_Leak wrote: »

FRENCH BAKED APPLE


A sophisticated baked apple for consenting adults.

Serves 2

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled puff pastry
2 large apples
½ a lemon
2 tablespoons of brandy
2 tablespoons of butter
1 tablespoon of honey
Milk for glazing

DEFROSTING

Defrost the frozen pastry according to the instructions on the packet.

METHOD

Preheat the oven to 180°C, 350°F, gas mark 4.

Peel and core the apples. If you have a grater, use it to grate off the lemon peel. If all you have is a paring knife, use it to peel the lemon and then cut the peel it into very fine strips.

Put the brandy, butter, honey and lemon peel in a bowl. Mix thoroughly.

Fill the apples with the mixture.

Unroll the sheet of pastry and cut it in half. Wrap each apple in the pastry. If the pastry tears, patch it with a spare bit, moistening it with water to make it stick. Brush or wipe the pastry with a little milk, which will make it come out of the oven shiny.

Put the apples in an ovenproof dish and cook in the oven for 25 minutes, until the pastry has gone golden.

ADDITIONS & ALTERNATIVES

Use Scotch whisky and change the name to Scottish Baked Apples. Use Irish whiskey and change the name to Irish Baked Apples.

Serve with cream, crème fraîche, custard, ice cream or even yoghurt.

TIPS

Try to use or save the lemon juice for something else.

Oooh sounds yummy I will have to try that :beer:

zzzLazyDaisy

Pumpkin soup or if you don't have pumpkin butternut squash is just as nice.

Cut pumpkin / squash in half, remove seeds and stringy bits, brush with melted butter or olive oil and sprinkle with salt. Roast in the oven cut side up for about 40 mins (a smaller squash might take a bit less time)

Peal and chop some onions and apples and sweat down with a little olive oil (I use 4 onions and three apples for a medium sized pumpkin, but I don't think it matters much)

When squash is cooked leave to cool and remove flesh from skin, add to onion/apple mix and cover with water. Add chopped garlic if liked.

Simmer for about 20 mins. Blend with a stick blender. At that stage the soup can be stored in the fridge (it will be more like a puree than a soup). When ready to eat, bring the soup back to almost boiling, then add milk to dilute - I like to use soya milk as it gives a creamy taste, but any milk will do. warm through, but don't boil. Serve with crusty bread and a dollop of HM yogurt.

YUM! :-)

liz545

Why not make apple sauce? Just peel, core and chop the apples, pop them in a saucepan with a tablespoon of lemon juice and a cup of water to cover. Simmer until the apples are soft and then blend until smooth. You can serve it as a compote, with yogurt, or use in baking. Freezes well too!

Pink.

Hi buffy,

D&DD's Apple braid is lovely. There are lots of good ideas on this thread so as it's dropped down the Old Style board I've added it to the main thread on how to use up apples to keep the suggestions together.

Pink

timmmers

Apple Charlotte...a wicked and cheap traditional bread and apple pudding. Stale bread is fine. One of Grandmas bribes when I was a kid

http://www.traditionalenglishpuddings.co.uk/a1applecharlotte.html

Same as that, but I don't pureee the apples into much, I like them in firmer chunks.

Loverly with cream or even just milk and sugar.

t

northwest1965

Pink-winged wrote: »

Hi buffy,

D&DD's Apple braid is lovely. There are lots of good ideas on this thread so as it's dropped down the Old Style board I've added it to the main thread on how to use up apples to keep the suggestions together.

Pink

I can vouch for it, i made my 1st yesterday, used frozen apple puree and also added chopped dates.:D

£2coinsaver

I've got loads of normal shop bought eating apples which I rescued from work last week (lunch meeting cancelled), going abit wrinkly now so not very tasty just eating on their own. Any ideas?

MargB

I've found you can stew them quite successfully. I've got some in the fruitbowl that could dow with this treatment now.

Nice with a youghurt as a pud...or freeze it if you don't want to use yet

£2coinsaver

Thanks MargB. Assuming I need to peel them first and would I need to put any sugar with them?

lolarentt

Eating apples are fine for cooking but they wont break down like Bramleys for stewed fruit, will retain their shape somewhat. Mix with other in season fruit, blackberries for example. Make a Tarte Tartine if you're feeling adventurous http://www.bbc.co.uk/food/recipes/tartetatin_80584

or Tarte Normande