Apple

Apples are a versatile fruit.

The quest to grow an eating apple with organoleptic qualities has consumed the time of apple connoisseurs for several centuries, but the need to produce a versatile apple is now more pressing than ever.

Traditionally cooking apples have been acidic and tart. Numerous dishes that call for apples in a recipe need an apple that won’t lose its shape in cooking, and retain its sweetness and crunch.

French and Swiss growers are closer than anyone to solving this problem. Unfortunately they do not export their fabulous apples.

Gruyere&Apple-low-res
Apple and Gruyère

In southern Switzerland their apples are made into pies and eaten with freshly roasted chestnuts and chunks of mature Gruyère.

In western Switzerland and across the Jura mountains in France they are made into beignets, delicious donuts that are irresistible.

 

Beignets de Pommes

1.5 litre vegetable oil
4 large crunch, sweet apples, peeled, 
cored, cut into rings
250 g flour
200 g icing sugar
2 eggs, separated
50 g butter (optional) 
30 ml milk
100 ml Belgian beer 
50 ml brandy
10 g yeast
Salt
Fruit jelly

Dissolve yeast in warm milk.

Sift flour into a bowl, make a well, add the egg yolks, then the yeast mixture and beer. Whisk into the flour to make a batter. Add salt.

Cover the bowl and leave to rest for 30 minutes.

Prepare the apples, douse with brandy, dust with sugar.

Heat the oil in a deep saucepan or deep frier, around 170°C.

Beat sugar into the egg whites until stiff, gently fold into the batter.

Dip apple rings in the batter, removing them with a skewer into the oil.

Test and adjust the heat.

The donuts will rise when they are nearly cooked, about eight minutes. Turn to ensure an even colour. They should be golden brown.

Drain on paper towels. Dust with sugar.

Serve with fruit jelly.

 

Apples grown in Europe

(origin in capitals)

Gala&Glockenapfel
Gala and Glockenapfel for sale in Landi supermarket, Switzerland
 
Akero SWEDEN sweet
 
Alexander UKRAINE acidic
 
Ananas Reinette NETHERLANDS sweet 
 
Braeburn NEW ZEALAND sweet 
 
Bramley ENGLAND/IRELAND tart-acidic
 
Fuji JAPAN sweet
 
Gala NEW ZEALAND sweet 
 
Glockenapfel SWITZERLAND sweet-acidic
 
Golden Delicious AMERICA sweet-acidic 
 
Gravenstein DENMARK tart-acidic
 
Maigold du Valais SWITZERLAND sweet 
 
Red Delicious AMERICA sweet
 
Renetta FRANCE acidic to sweet-acidic

 

Traditional Apple Dishes

 

Apfelrösti SWITZERLAND pan-fried apples
 
Apfelsalat LIECHENSTEIN apple salad
 
Apfelstrudel AUSTRIA apple pastry
 
Baked Apples EUROPE
 
Cholera SWITZERLAND pie with apples, cabbage, onions,
pears, potatoes
 
Chräpfli SWITZERLAND apple pastry
 
Gaufres avec Pomme et de Poire Sirop BELGIUM waffles
with apple and pear sauce
 
Jablkova Zemlovka CZECH REPUBLIC apple and bread pudding
 
Kartoffeln mit Äpfeln und Bratwürst GERMANY potatoes
with apple and sausage
 
Kartoffelpuffer/Reiberdatschi mit Apfelmus GERMANY
potato pancakes with apple sauce
 
Mischleta SWITZERLAND apple, cheese, corn and potato gratin
 
Oie Rôtie aux Fruits FRANCE roast goose with apple, pear,
dried apricot, prune
 
Roast Pork and Apple Sauce with Crackling ENGLAND DENMARK
 
Sellerie Apfel Salad GERMANY SWITZERLAND apple and celery salad
 
Sellerie Apfel Suppe GERMANY SWITZERLAND apple, celery and walnut soup
 
Stamppot Hete Bliksem NETHERLANDS apple/pear and potato
with crispy bacon/chicken liver/minced meat
 
Torta di Mele ITALY apple/pear sponge
 
Tufahije BOSNIA AND HERZEGOVINA stuffed apples


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