Here are some fun and interesting facts about apples!
- There are over 7,000 varieties of apples all over the world.
- When choosing an apple, select firm and bright colored ones with smooth and shiny skin.
- Avoid bruised, soft or shriveled fruit, and it should have a fresh scent.
- If you like your Granny Smith apples extra tart, choose the ones with pale speckles and red patches.
- Tough apple skins means a harder winter
- A bushel of apples will make slightly more than 3 gallons of cider.
8 apples (Gravenstein are a good choice) peeled, cored and cut into eighths
1/2 cup water
Sugar, to taste
2 tablespoons lemon juice
1 tablespoon grated lemon peel
COMBINE APPLES AND WATER in a deep pan or pot.
Place over low heat and cook, stirring occasionally. When apples begin to get tender, add sugar to taste but be sparing until apples mash easily--that's when you can tell just how sweet you want the applesauce.
Add lemon juice and cook until applesauce is ready to be mashed with fork.
Remove from heat and add lemon peel.
Mash with a fork, leaving some coarse texture.
Serve warm, over ice cream!!!
Rich Baked Apples
12 whole peeled cored apples
1-cup chopped walnuts
1/4 cup seedless raisins
1 to 2 slightly beaten egg whites
1-cup finely ground dry breadcrumbs
1/3-cup light brown sugar
1-teaspoon ground cinnamon
3/4 cup melted unsalted butter
Combine walnuts, sugar, raisins, and egg whites-mix well spoon into the cavities of the apples. Combine breadcrumbs, brown sugar, and cinnamon in a shallow bowl-mix well.
Moisten apples with melted butter.
Coat evenly with the breadcrumb mixture.
Place into individual buttered ramekins or custard cups bake @ 425 degrees for 20-25 minutes. Serve hot, topped with whipped cream or with cream!!
Source: TJ Hill - Appetites Catered