Cooking with Apples

Apples are a very versatile cooking ingredient; they may be baked, stewed, used as a filling for pies and puddings or made into a purée.

Many apple dishes, including turnovers, fritters, pies and tarts, depend on apples retaining their shape. Reinettes and russets are particularly good for holding their shape, and also have a unique subtle flavour. Golden Delicious also retain their shape well, although their flavour is often lacking.

Apple Purée

Choose crisp, juicy apples with plenty of acid; 450 g (1 lb) will make 280 ml (½ pint) of purée.

1. Wash, peel and core the apples and cook them over a gentle heat along with some lemon peel and 30-40 ml (2-3 tablespoons) of water per 450 g (1 lb) of fruit.
2. Cook until soft, then liquidise or pass through a sieve.
3. Sweeten to taste.

Baking Apples

Use large, thick-skinned apple varieties such as Bramley's Seedling or Rome Beauty as these will be less likely to burst during cooking.

1. Core the apple using an apple corer and fill the cavity filled with brown sugar and butter, along with almonds, blackberries or raisins.
2. Bake in a pre-heated oven at 180°C/ 350°F/ Gas mark 4 for 15 minutes, until the sugar begins to caramelize and apples are tender.

Stewing Apples

Core and peel tart apples, and cut them into rings. Melt some butter in a pan and sauté the apple rings for 3 minutes, turning them once or twice. Sprinkle with sugar, and then add water, lemon zest and any flavourings you want, such as cloves, cinnamon, or coriander seeds. Cover and simmer over low heat for 10 to 15 minutes, or until the apples are tender.