What To Do With Apples?

marmiterulesok

Hi,
I would just slice them and stew them in a pan to make a compote,adding some sultanas and apple or orange juice.Or you could use them in a crumble on their own or with some brambles.HTH.

Fritillary

I use my cox apples in crumbles on their own and it cooks/tastes fine

angelavdavis

I create a quick and easy tart tartin with mine.

Just put chopped up eating apples in a frying pan (with a oven proof handle) and cook slowly in butter. Once the butter starts foaming, sprinkle sugar on top to taste. While these are cooking slowly, I roll out ready made puff pastry. Cut a circle larger than the circumference of the frying pan and place on top of the cooked apples in the frying pan, tucking in the sides of the pastry. Put a couple of hole in the pastry lid and then sprinkle with sugar. Place in a hot oven until brown and raised. Then turn out upside down and serve with custard.

A great way to use up apples that are past their best.

Liz_M

Oh dear - think I may have to buy more apples now! I really wanted to make a crumble but didn't think you could use eating apples, so now I know I can, I'm going to decide between the crumble and the tarte tatin which also sounds amazing - and then maybe buy more apples next week to make compote or slow cooked pork and apples - I can feel an apple addiction coming on Thanks everyone

Liz_M

Ooh also just had another thought - marmiterules, can the compote be frozen do you know?

zippychick

Hi Liz

As far as I know this thread is for using up eating apples. There is a specific cooking apple thread so the two are kept separate.

I like roasting apple and putting it in spicy butternut squash soup

I'll merge this later
Zip

Stephen_Leak

Either of these recipes work just fine with cooking or eating apples ...

FRENCH BAKED APPLE

Baked apples for consenting adults.

Serves 2

INGREDIENTS

1 sheet (½ a packet) of frozen ready rolled puff pastry
2 large apples
The peel from 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

Peel and core the apples.

If you have a grater, use it to grate off half the lemon peel. If all you have is a paring knife, use it to carefully peel half the lemon and then cut the peel into very fine strips. Save the rest of the lemon for something else.

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

Stuff the mixture into the hole in the apples.

Unroll the sheet of pastry and cut it in half. Wrap each apple in the pastry. If the pastry tears, moisten a spare bit with water to make it stick, and use it to patch the tear.

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.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for 25 minutes, until the pastry has gone golden.

ADDITIONS & ALTERNATIVES

Use cooking apples for preference, but eating apples will do.

Use Calvados, which is a French brandy, which is made from cider, which is made from apples.

Use Scotch whisky and change the name to Scottish Baked Apple. Use Irish whiskey and change the name to Irish Baked Apple. Use dark rum and change the name to Caribbean Baked Apple. .

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



PORK IN CIDER

I reckon that this recipe is little short of perfect. It uses just a few cheap, simple and readily available ingredients. It is easy to do. The long, slow cooking in the alcohol will tenderise even the toughest meat. I deliberately tested this recipe with the cheapest supermarket economy brand pork chops I could find and, as I lifted them out the dish, the bones fell out of the meat, it was so tender. It won’t burn to a crisp, if you leave it in the oven for few minutes too long. It even makes its own apple sauce. The gravy, made from the cooking juices, goes with the dish perfectly and also means that absolutely nothing is wasted. And there could even be some cider left over to drink with it.

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
1 tablespoon of oil
2 pork chops or steaks
2 heaped teaspoons of gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the meat. Fry the meat for about 3 minutes on each side until brown.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top of the onion. Artistically arrange the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules to the cider and onion left in the dish. Stir thoroughly.

ADDITIONS & ALTERNATIVES

Use any cheap cider, as long as it doesn’t have the word "white" in the name.

Use a cooking apple for preference, but an eating apple will do.

Add ½ a teaspoon of mixed herbs or 1 teaspoon of rosemary.

Serve with new or roasted potatoes and mixed vegetables, or mashed potatoes, or couscous or salad.

Penelope_Penguin

Apple Braid is my fave for using up eating apples

Penelope_Penguin

This is a Simon Hopkinson recipe, and is his title not mine

Peel, core, and finely slice 900g (or more) of cooking apples. Mix with juice of a lemon, 1Tbsp cornfour, 150g sugar and 2Tbsp ground cloves. Use 2/3 of 375g puff pastry to line a 20cm wide, 4cm deep pie tin. Tip the apples in - they will look like loads, but be brave Top with the rest of the pastry. Brush with egg white, and sprinkle over 25g caster sugar. Bake at gas 4 for 20 mins then at gas 2 for 30-40 mins until the top is golden, and the apples have collapsed. I serve with clotted cream

I usually make 2 at a time, and slice the second and freeze slices individually.

babyboysmommy

I have about 8 gala eating apples that are past their best. Any ideas on what I can do with them? I don't want to throw them out. Many thanks.