Flavour feature: All about apples

Apples are a cook’s best friend – there is something about adding a little spice, a little sugar and some gentle heat that transforms this wholesome yet humble fruit into a gastronomic delight! This unassuming fruit is the apple of our eye for good reason…

INTERESTING FACT
According to The World’s Healthiest Foods (www.whfoods.com), ‘When healthy adults consumed one medium-sized apple approximately 15 minutes before a meal, their caloric intake at that meal decreased by an average of 15%. Since meals in this study averaged 1 240 calories, a reduction of 15% meant a reduction of 186 calories, or about 60 more calories than contained in a medium apple.’ So, to avoid overeating at the Christmas table, munch a crispy apple just before dinnertime.

APPLE PICKING: HOW TO CHOOSE AND STORE APPLES

• Gently press your finger against the apples and choose those that feel firm and don’t dent, and have a rich colour.
• Go for slightly smaller fruits rather than really large ones, as the big ones are more likely to be overrripe.
• Apples are ripe when picked and must be kept cold so that they don’t become soft and floury. Keep them in the fridge, as they become overripe six times faster at room temperature.

Tip Don’t refrigerate apples next to green or leafy veggies as apples secrete a ripening hormone (called ethylene gas) that may affect the quality of your fresh produce.

COOKING VERSUS EATING VARIETIES
Did you know that some apple varieties are better for cooking with, while others are best eaten raw? The best apples for cooking balance sweet and tart flavours and retain some body when cooked, although if you want a smoother texture (for example, if you’re making a sauce) choose apples that are naturally less crisp. Here’s a quick guide:

BEST COOKING APPLES

• Granny Smith Crisp, tangy and crunchy, with a satisfying tartness, Granny Smith apples are excellent for cooking as well as for eating fresh.
• Pink Lady Sweet, crispy, firm and juicy, Pink Lady apples hold their own when cooked.
• Golden Delicious A sweet, all-purpose apple that is best eaten raw but also good in sauces and baking. It is naturally sweet so you won’t need to add as much sugar, and has a thin skin so you don’t have to peel it.

BEST EATING APPLES

• Fuji Sweet, mild, crisp and juicy. Excellent eaten raw and in salads.
• Royal Gala This sweet, tangy, aromatic variety is packed with flavour but will lose its texture and aroma if cooked.
• Top Red Apparently the favourite apple among South Africans, this is a sweet, juicy variety with a crisp texture.

Tip To prevent the flesh from browning, peel and slice apples just before serving them or put the slices in a bowl of cold water to which you’ve added a spoonful of fresh lemon juice.

OUR FAVOURITE APPLE RECIPES
Make the most of the versatility of apples with our delicious recipes.

Apple Tarte Tatin
Thick slices of unpeeled Pink Lady apples with a yummy caramel sauce on readymade puff pastry come together in golden perfection in this easy dessert. Use the easy-grip handles of our Tatin Dish to quickly flip the tarte tatin over onto a serving platter.

Hot Apple Cider Toddy
Infused with rooibos and given extra zing with a twist of lemon and a generous glug of whiskey, this hot toddy is just the thing to keep you going on Christmas Eve when you’re up late waiting for Santa to put in an appearance.

Apple and Berry Compote with Almond Crumble
This delicious, piquant apple and berry dessert looks totally impressive made in individual Mini Cocottes. The ingredients and method are equally simple: just simmer Granny Smith apple wedges, butter and honey in a casserole until semi-soft, then stir in mixed berries and lemon zest. Top with a basic butter, flour and sugar crumble that is given added sophistication with the inclusion of crushed almond flakes. Très chic!

Caramelised Apple and Cinnamon Cake
This mouthwatering cake adapts NoMU’s Breakfast Muffin kits by topping the mixture with peeled, cored, quartered and caramelised Granny Smith apples before you bake it in a Rectangular Cake Tin. Reserve the cinnamon-flavoured apple syrup and drizzle over the cooled cake. Finish this decadent teatime treat with a sprinkling of chopped pecan nuts roasted in butter.

French Apple Tart
A delightful combination of rich custard filling with sweet yet tart spice-infused apple slices on crisp shortcrust pastry makes this a dessert fit for a dinner party, especially when you make it in one of our beautifully bright oven-to-table stoneware pie dishes. Make life even easier for yourself by using our nifty ergonomic Revolution Apple Corer: the stainless-steel shaft twists cleanly into the fruit and then releases the core with ease, making it perfect when you’re preparing large quantities of fruit for pies or jams.

To view our full range of products, visit our online shop at www.lecreuset.co.za or pop into your nearest Le Creuset Boutique store.