Apples & Pears21/07/2012 09:59
Apples can be divided into two types - eating and cooking. Cooking apples, as well as having a distinct flavour, hold their shape while cooking. Different varieties of apples are available at different times of the year.
We have the wonderful Bramley apples here in England. Quite a delightful history- In 1809 the first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell, Nottinghamshire, England. Read more about the Bramley apple.
Bramley apples are unique because they contain a higher acid content and lower sugar levels to produce a stronger, tangier tasting apple whose flavour is retained when cooked. Dessert apples, or ‘eating apples’, have lower levels of acid and higher sugar content, giving them the sweet flavour that makes them delicious to eat.
Apples are delicious used for desserts, pies, flans, tarts, salads and sauces. Apples can be baked, stewed and puréed. If peeling or slicing apples, drop the pieces in water acidulated with lemon juice to help prevent them oxidising and so discolouring.
Pears have been grown in Britain since the 12th century, and their mildly sweet flavour makes them a popular choice today too. Pears come in a range of flavours and textures and can be enjoyed in many different ways. Pears are usually picked when slightly under-ripe and they improve in texture and flavour after picking. Eat pears as they are or bake, stew or poach. They go particularly well with spices, nuts, vanilla and chocolate and can be combined with any of these ingredients to make tasty puddings.
Here is a couple of great ways to use your seasonal apples and pears.