Preparing and Cooking Apples: Apple Recipes

Preparing and cooking apples

Both dessert and cooking apples can be used for cooking, although soft dessert apples – especially those that ripen in summer and early autumn – are best eaten fresh, as they tend to lose both texture and flavour when cooked. But firm dessert apples are excellent -on their own or with cooking apples – in pie fillings, in fruit and green salads, in cakes and in fruit fools.

Both sorts can be made into purees – sweet or savoury – to be used in sauces, soups, and fillings for baked and steamed puddings. Apple rings make attractive garnishes for salads, game or poultry in cider or Calvados sauces. Fried in butter, they go well with grilled bacon and pork. Goose, duck and pork can be stuffed with sharp apples; the acid in the apples offsets the fattiness of the meat.


Whole apples, cored but unpeeled, can he filled with a variety of stuffings. Cut in half, and peeled and roasted round a joint of pork for the last 20 minutes, they can Be filled with red-currant or quince jelly and served instead of the usual apple sauce.

To prevent apples turning brown after peeling, either drop them into a bowl of cold water mixed with lemon juice, or brush apple slices and rings with fresh lemon juice.


Apple Recipes:



1-1/2 lb. (750g) cooking apples

3 oz (75g ) caster sugar

4 oz (125g) white breadcrumbs

2 oz (50g ) butter

1/2 pint (300 ml) whipped cream

Red-currant jelly

COOKING TIME. 20 minutes

Peel, core and chop the apples. Cook with very little water for 10-15 minutes, or until tender, and rub through a coarse sieve to make a puree. Sweeten to taste with sugar. Mix the breadcrumbs with 2 oz (50g) sugar and fry over a gentle heat in the butter until golden and crisp, stirring frequently to avoid burning.

Arrange the apple puree and breadcrumb mixture in a serving bowl, beginning with breadcrumbs and finishing with apple. Smooth the surface and cover with just over half the whipped cream. Pipe the remaining cream on top in a lattice pattern, and dot with jelly.

Serving Serve either warm or cold.

Variation Substitute brown breadcrumbs for the white, and flavour the apple puree with vanilla sugar. Layer the puree with the crisp, almost caramelised breadcrumbs and the jelly, finishing with breadcrumbs and smoothing the cream on top.




1 lb. (500g) cooking apples

3 tablespoons lemon juice

3 oz (75g) sugar

2 oz (50g ) ratafia biscuits

White wine

2 egg whites

1-1/2 teaspoons powdered gelatine

Garnish: grated chocolate

COOKING TIME: 10 minutes


Peel and core the apples, cut them into chunks and put in a pan with the lemon juice and 2 tablespoons of water. Simmer gently until the apples have softened and thickened to a purée. Leave to cool, then drain off any excess liquid and sweeten to taste with sugar.

Put the ratafia biscuits in a glass dish, with enough white wine to cover and soak them.

Whisk the egg whites until stiff, then fold them thoroughly into the cooled apple purée. Dissolve the gelatine in 2 tablespoons of water and stir into the mixture. Spoon this over the ratafia biscuits and leave to chill and set in the refrigerator.

Serving Just before serving, decorate the top with a layer of dark, coarsely grated chocolate.




1-1/2 lb. (750g ) cooking or dessert apples

1-2 oz (25-50 g) melted butter


1 teaspoon ground cinnamon

3 eggs, separated

COOKING TIME: 35 minutes

OVEN TEMPERATURE: 150°C (300°F) – gas mark 2

Peel, core and slice the apples; put in a pan with a little water and cook until tender. Rub the apples through a coarse sieve or blend lightly in a liquidiser; stir in just over half the butter, sweeten to taste with sugar and add the cinnamon.

Beat in the egg yolks, on(by one, and spoon the mixture into an oven proof serving dish brushed with the remaining melted butter. Whisk the egg whites stiff with sugar and spread evenly over the apples.

Set on the centre shelf of the oven, and bake until the meringue has set and is light brown.

Serving Serve lukewarm, with a jug of cream if liked.

Variation Fold a few roughly chopped hazel nuts into the apple puree, or flavour with ground cloves instead of cinnamon.




1-1/2 1b. (750g) cooking apples

6 oz (175g ) demerara or caster sugar

2 teaspoons ground ginger

2 tablespoons orange juice

6 oz (175g) flour

3 oz (75g) butter

COOKING TIME: 40 minutes

OVEN TEMPERATURE: 190°C (375°F) – gas mark 5

Peel and core the apples and cut them into slices 1/2 in. (12 mm) thick. Arrange the apples in a buttered ovenproof dish and sprinkle half the sugar and ground ginger over them. Add the orange juice.

Sift the flour into a bowl, cut up the butter and rub it into the flour until the mixture resembles breadcrumbs. Blend in the remaining sugar and ginger and lay the mixture over the apples, pressing it down well. Bake the apple crumble in the oven for 40 minutes or until the topping is crisp and golden-brown.

Serving Serve apple crumble either warm or cold, with a jug of fresh cream, whipped cream or vanilla ice cream.




4 large, even-size cooking apples

juice of 1 lemon

2 oz (50g) melted butter

4 oz (100g ) marzipan

1 dessertspoon brandy or rum

12 blanched, roughly chopped almonds

5fl. oz (150 ml) whipped cream

12 cocktail cherries

COOKING TIME: 20-25 minutes

OVEN TEMPERATURE 200°C (400°F) —gas mark 6

Peel the apples and cut out the cores. Brush first with lemon juice, then with melted butter — inside and out — and arrange in a buttered, ovenproof dish. Knead the marzipan with the brandy until pliable, stuff most of it into the apple centres and lay the remainder over the top of the apples.

Sprinkle with the chopped almonds and bake in the centre of the oven for 20-25 minutes, or until the marzipan is golden.

Serving Serve the apples warm, with a separate bowl of whipped cream, blended with the chopped cocktail cherries.



1 lb. (500g) cooking apples

2 oz (50g) caster sugar

12 oz (350g)  prepared puff pastry

1 egg

Lump sugar

COOKING TIME: 30 minutes

OVEN TEMPERATURE: 220°C (425°F) — gas mark 7; 190°C (375°F) – gas mark 5

Roll out the prepared puff pastry to a rectangular shape, about 12 x 8 in. (305 x 200 min.’, . Peel the apples, cut them into quarters and remove the cores, then cut each quarter into thin slices.

Lay the apples over half of the pastry, overlapping them slightly. Sprinkle with the sugar and brush all the edges with the lightly beaten egg. Fold the pastry over the apples and seal the edges by pinching them firmly.

Set the pastry on a moistened baking tray. Make four or five slits in the pastry for the steam to escape, brush all over with beaten egg, decorate with the pastry trimmings and sprinkle the top with a few crushed sugar lumps. Bake in a hot oven for 10 minutes; then reduce the temperature and continue baking for another 20 minutes, or until risen and golden.

Serving Leave the cake to cool. Serve it, cut crossways into slices, with a jug of cream.




4 dessert apples

Juice of 1 lemon

1/2 lb (250g) kale

6 tablespoons oil

3 tablespoons lemon juice

1 teaspoon French mustard

Salt, pepper and caster sugar

Garnish: 2 hard-boiled eggs

Wash and dry the apples, cut them into quarters and remove the cores. Dice the apples, place them in a bowl and sprinkle with lemon juice to prevent discoloration.

Wash the kale and strip the leaves from the midribs, blanch in boiling water for 1 minute, then refresh at once under cold running water. Drain thoroughly before chopping it finely with a sharp knife. Blend the chopped kale into the diced apples.

Make a dressing from the oil, lemon juice and mustard, seasoning to taste with salt, pepper and sugar. Pour the dressing over the apples and kale, mixing it thoroughly.

Serving Garnish with slices or quarters of hard-boiled eggs and serve on its own as a winter salad, or with cold roast pork.




1 lb. (500g ) cooking apples

Grated rind of 1 lemon

1 oz (25g) ground almonds

2 oz (50g) currants

4 whole cloves

3 oz (75g) demerara sugar

1/2 lb. (250g) shortcrust pastry

Glace icing

COOKING TIME: 40 minutes

OVEN TEMPERATURE: 200°C (400°F) — gas mark

Peel and core the apples, cut them in half and then into fairly thick slices. Sprinkle them will t the grated lemon rind. Mix the ground almonds, currants and cloves with the sugar, blending thoroughly.

Arrange the apple slices in layers in a pie dish, and cover each layer with part of the sugar mixture. Finish with a layer of apples and pour 3 tablespoons of cold water over the top.

Cover the pie dish with the rolled-out pastry, brush the top with a little milk and decorate with cut-outs from the pastry trimmings. Bake in the oven for 35 minutes, remove, and brush the top with glace icing made by mixing icing sugar and cold water to give a spreading consistency. Return the pie to the oven for 5 minutes, or until the glaze has set.

Serving This dish is best served lukewarm, accompanied with a jug of cream.




large cooking apples

2 oz (50 ,g) butter

2 oz (50g) soft brown sugar

1 teaspoon ground cinnamon

Grated rind of lemon

1 oz (25g) seedless raisins

2 tablespoons caster sugar

COOKING TIME: 30-45 minutes

OVEN TEMPERATURE: 180°C (350°F) — gas mark 4

Wash and dry the apples and remove the cores. Cut through the skin round the middle of each apple to prevent it bursting during cooking, and set in a buttered ovenproof dish.

Cream the butter and brown sugar until light and fluffy, beat in the cinnamon, lemon rind and raisins, and stuff this mixture into the apple cavities. Dissolve the caster sugar in 6 fl. oz (175 ml) of hot water and pour into the dish.

Bake in the oven for 30,45 minutes, or until tender but not mushy. Baste occasionally with the juices.

Serving Arrange the baked apples on individual plates, spoon over a little of the cooking juice and serve at once, perhaps with a jug of fresh cream or a bowl of caramel sauce.




13 lb. (750g) cooking apples

2 oz (50g) butter

1 lemon

3 – 4 oz (75-100g) sugar

2 oz (50g) sultanas

Slices of buttered, white bread

COOKING TIME: 40 minutes

OVEN TEMPERATURE: 200°C (400’F) – gas mark 6

Peel arid core the apples and cut them into small chunks. Melt the butter in a pan, add the apples, grated rind and juice of the lemon and simmer over a gentle heat for about 10 minutes, until the mixture becomes pulpy. Stir often to prevent burning.

Remove from the heat and heat to a smooth puree. Add the sugar and sultanas.

Butter the base and sides of an ovenproof dish and line with thin slices of buttered bread. Spoon in the apple puree and then top completely with more buttered bread. Bake in the oven for about 30 minutes, or until the top is brown and crisp.

Serving Turn the apple charlotte out, upside-down, on to a plate. Sprinkle with sugar and serve at once, accompanied with a jug of cream or custard sauce.

07. June 2011 by admin
Categories: Apples, Apples, Food, Recipes | Tags: , | Comments Off on Preparing and Cooking Apples: Apple Recipes


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