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Apple recipes?
Fri 9-Aug-13
1:10 pm
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Sooliz
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We have a cooking apple tree which fruits very early, some of the apples are ready now.  Not sure what variety it is (definitely not Bramley) as we only moved here last September and obviously inherited the tree.  However, having spent some time googling, I now think it might be a variety called Reverend W Wilks.  By the time we had moved in last year there weren't many fruits left.....I gathered what few were left and simply cooked and froze them - as we were busy unpacking I didn't have time to do anything else.  Well, rather disappointingly, the fruit doesn't hold its shape but immediately collapses into a puree ponder

Anyone got any good recipes or things to do with apple puree?

learning to love veg…..except celery :-O

Fri 9-Aug-13
5:13 pm
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brightspark
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Lovely on porridge for breakfast!

Also as a base under other fruits in a tart – in a pie, too.

These looks quite nice – apple sauce bars.

How about as a dessert, apple sauce in a pretty glass, topped with Greek yogurt, and then add decoration: apple slices, cream, chopped nuts, or even grated chocolate.

Any cake that requires apples or this one or maybe this one, (although perhaps sauce isn't the best here, but they do look tasty) - use apple sauce instead (thin-ish layer tho) or as well!

 

Some of those above are so good to look at, I guess you will need apples that stay in shape, but the blog 'Frozen Wings' has lots of apple recipes.

 

Good Luck Sue!

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Fri 9-Aug-13
6:16 pm
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Sooliz
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Mmmm, Dorset (or Somerset!!) Apple Cake.......Thanks Val for those ideas.  I suppose it is true that I could use the puree in most things I'd use apple slices for - well, except for something like a French apple tart where slices are the key thing for the appearance.  Oh, and there's that crumble tray bake you mentioned in the other thread, the puree would definitely work in that smile

And it's no bad thing to have pots of puree....as you say, with porridge, or Greek yogurt, or rice pudding, or layered up in a pretty glass dish with thick cream and crushed ginger biscuits on top.  Now there's a thought, husband would like that.  And of course to go with pork chops! (of which we have loads in the freezer, fortunately).

learning to love veg…..except celery :-O

Fri 9-Aug-13
7:14 pm
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eileen54
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The apples are usually about this time down here Sue, i have 3 bin bags full and more on the tree, really good harvest this yr makes up for last yr when the wasn't any

Never give up Tomorrow is another day.

Sat 10-Aug-13
9:11 am
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brightspark
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Sue, I had a recipe that was really delicious (back in the UK, of course doh), but essentially it was a fruit open tart.

The pastry was a pate brisee - sweet crispy pastry - pre-cooked, so that it was less likely to leak! Then apple puree-filled. On the top of the apple puree was very finely sliced orange slices, closely laid or layered, and then 'painted' with a fine coating of a suitable jam that had been heated and sieved to a near liquid, say apricot, or marmalade.

Quite a refreshing taste at the end of a meal.

Not sure, Sue, if that's very clear - sorry!

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Sat 10-Aug-13
9:13 am
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brightspark
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Oh, and yes, it was cooked, I think on a low-ish temperature, until the flavours merged, but without browning.

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Sat 10-Aug-13
9:37 am
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brightspark
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Ah, Sue, I have found a similar recipe, although this one looks very 'homely' - the one I had was in a Cordon Bleu book, so looked a bit Masterchef-like !! big_laugh   big_laugh

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Sat 10-Aug-13
5:31 pm
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Sooliz
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Thanks Val, looks/sounds lovely.  Oh, and thank you for the milk tart and malva pudding recipes on the other thread too! (sorry, I'm being lazy, been out all day, caught the sun and feel knackered yawn)

learning to love veg…..except celery :-O

Fri 16-Aug-13
11:05 pm
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Terrier
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If there is no sugar in the apple purée, you could reheat with some sprigs of mint, then strain through a jelly bag, and make apple and mint jelly, I make loads, one of my friends eats it straight out of the jar.

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