Cooking
Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipes, as well as in cider making. Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes very well with ice cream.
Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then sliced, and the pieces covered in lemon juice (or some other acidic juice) to prevent them from turning brown. Sugar is usually added as well. In pies and crumbles, the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan.
'Bramley's Seedling' apples are favoured for producing a jelly which is very pale in colour.
Read more about this topic: Bramley Apple
Famous quotes containing the word cooking:
“Living alone is good for privacy, bad for full-scale cooking and moving heavy furniture.”
—Mason Cooley (b. 1927)
“If cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.”
—Tom Jaine (b. 1943)
“There should always be some flowering and maturing of the fruits of nature in the cooking process.”
—Henry David Thoreau (1817–1862)