An apple a day…

…does not, in fact, keep the doctor away. I’m still here despite the raw apple population Chez Snail expanding. I have managed to keep accumulation of cooking apples under control, but I did arrive home at the weekend with rather a lot of eaters:

An abundance of eating apples

An abundance of eating apples

Fortunately, these will benefit from sitting in the fruit bowl awhile, so we are not having to consume nothing but apples at the moment. The ones pictured came from my dear friends Janta and Merav, who live in their forest garden in Shropshire. Janta grafts fruit trees, so the diversity that they have is amazing and it was a delight to see their trees (which I completely failed to photograph) absolutely dripping with apples.

Bottling has rather ground to a halt, although it’s due to resume today, but I did make cakes the other day: apple cider cake (which we are enjoying at the moment) and wheat-free apple ginger upside down cake (which was made for an event that was cancelled at the last minute, so is now in the freezer):

Two different sorts of apple cake

Two different sorts of apple cake

I think that we’ll have apple crumble over the weekend and I’m planning to make some sweet chilli sauce containing apples and home-grown tomatoes and chillies (picture below), but I’m on the look out for other good apple recipes… any ideas?

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Three different sorts of chillies currently ripening in the limery: lemon drop (foreground), pyramid (middle) and Bartlett’s bonnet (back)

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18 Comments

  1. I love just baking them. – Core, stuff with sultanas, raisins and a little honey. I usually grate a little nutmeg into the mixture. However not having quite the number of apples we had last year and having an abundance of quince, we are enjoying them roasted with a little honey. Very Moorish. Unfortunately quince don’t keep brilliantly so will have to look at other procesing options as well.

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  2. Snorts and oinks! I absolutely ❤ apples of any kind of any size of any color. Yummo! XOXO – Bacon

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  3. I can’t recall if y’all are meat eaters, but one of our favorites for dinner is sausage and apples. Just cut up the sausage and apples into bite-size pieces, toss in some brown sugar and cinnamon, and bake till soft. (About 30 minutes at 400 of our crazy American degrees.) 😉 And since I’ve already America-ed all over the place with my “y’all” and crazy temperature talk, I might as well state the obvious…apple pie is delicious. 😀

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  4. Tarte Tatin, the most sublime apple recipe ever invented… Apple and feta quiche, in case you’re ready for something more savoury; I love the contrast of the sweet apple and salty cheese.

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  5. Mincemeat. You need quite a lot of apples for that and it keeps for ages.

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  6. Couldn’t you just process them to “mush” and freeze that mush (raw) till you had the time/energy/inclination to deal with them?

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  7. If you have green tomatoes, too, I have my grandmother’s recipe for mock mincemeat (good for pies and fruitcakes) that uses, I think two quarts of shredded apples (but calls for a peck of green tomatoes). I can attest to its deliciousness, but it also takes quite a bit of sugar, being an old farm recipe…

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  8. One word – YUM!

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  9. My husband makes me a lovely applesauce that I eat swirled into yogurt. But apple crumble is probably my favorite, with stirred custard!

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