How to cook apples in autumn?
Cakes, seasonal pies, donuts, verrines, autumn crumbles… The least we can say is that there is no shortage of possibilities for cooking with apples. It is true that this easy-to-cook fruit is endlessly available. The apple is also very popular with children, because it allows you to make tasty desserts with ease.
With which fall foods to associate the apple?
Good friend, the apple has many friends among seasonal fruits. In autumn, it can thus be associated with walnuts, pear, grapes or quince, to vary the pleasures.
On the spice side, cinnamon, cardamom, nutmeg and cloves tend to warm up the flavor of the apple. Perfect for bringing a comforting touch to an autumn dessert.
To end on a gourmet note, caramel and chocolate are not to be outdone. A few nuggets slipped into apple muffins, a caramel coulis poured over a baked apple, and ecstasy is guaranteed. The fruit is thus sublimated by their comforting and regressive flavors, for our greatest happiness.
If you think the apple is just for baking, think again. In salads, soups or as an accompaniment to meat, no recipe can resist this forbidden fruit.
As for the desserts, the apple is, moreover, not difficult to marry. With strong products, such as blood sausage, endive or cheese, it brings acidity and sweetness. While sublimating them, it tempers their too pronounced flavors to find a pleasant balance. Obviously, the apple also likes to accompany sweeter foods such as roast pork or carrots. By the way, if your kids have trouble with grated carrots, try adding a grated apple. You will see that they will finish their plates much faster.
The Different Fall Apples and Their Uses
Between the Golden, the Pink Lady, the Boskoop… choosing the right apple for a dessert can become a real headache. Indeed, each variety is suitable for a particular type of recipe, and this decision can be decisive for the final result. It is, for example, strongly advised against cooking the Granny Smith. Its acidity and crunchy texture absolutely do not lend themselves to cooked recipes. Conversely, it is excellent to bite into or in a salad, where it is better highlighted.
The list of seasonal varieties to find you there
Recognizable by its red skin, streaked with orange stripes, the Royal Gala is a sweet and slightly acidic apple. Even if it can be eaten cooked, we prefer to eat it in a salad, with cheese and nuts.
As sweet as it is tangy, this apple is delicious to bite into. It supports cooking and can also slip into savory recipes.
Also called Belle de Boskoop, this variety is one of the apples that can be eaten both raw and cooked. It is often used in baking for making pies and cakes. On the savory side, it is excellent to accompany black pudding.
Its striped skin is green and red, with sometimes a little yellow.
Chanteclerc is THE variety you need to make a melt-in-your-mouth baked apple. You will recognize it by its dull yellow color.
This young lady is appreciated for its sweet taste and its firmness which allows it to hold up well when cooked. It is perfect for making cooked recipes such as pies, donuts and pan-fried…
Soft and melting, the Golden lends itself to all recipes. That’s why this plump yellow apple is the most popular.
Sweet and very juicy, Fuji belongs to the knife apple family, which is eaten raw. We therefore avoid cooking it to preserve its crunchy texture and honey taste.
This variety is both sweet and tart. Like the Golden, the Antarès apple is a veritable Swiss army knife that can be eaten as a bite, in a pie or in the oven.
The Jonagold is a large apple with red, orange and yellow skin. Versatile, it is eaten raw, but also works wonders in a pie.