Barbora Ormerod explores the glory of the autumn apple glut…
“The passing of Summer may seem sad to some, but for cooks, it heralds another wave of seasonal produce just as colourful, interesting and delicious as the last.
Apples are at the very forefront. The mild British climate suits their long growing and ripening period so well that over 2,000 varieties thrive in this country, each with their own distinctive colours, flavours and textures. And although they are famously delicious straight from the tree, apples are also highly versatile in cooking. This means it’s easy and rewarding to make the most of them in Autumn, whilst also preserving some to last until next season.”
Fresh
“Apples work brilliantly in most salads, sliced or diced (a squeeze of citrus can keep them from oxidising and turning brown). They also juice famously well and add an extra dimension to smoothies. A more unusual trick is to dehydrate them; just slice thinly, rub with a little spice (such as cinnamon) and crisp up by baking at a low temperature or using a dehydrator. These dried slices have an awesome, concentrated flavour and should last several months in an airtight container.”
Freezer
“The biggest bang for your buck is probably puréeing your apples and freezing them in ice cube trays. These can be easily used to bring a lovely natural sweetness and moisture to muffins, cakes and even pancakes, months down the line. Flavoured with herbs and spices, the purée also makes a wonderful accompaniment to roast pork. If your freezer is full, flavour the purée with cinnamon, spread thinly and bake on a low heat for a few hours to make a delicious ‘fruit leather’.
Chopped apples also work beautifully in vegetable soups (think parsnip or celeriac), adding bite and sweetness. It’s always good to make a large batch and freeze the excess for a speedy meal down the line.”
Preserve
“Apple chutney is also extremely simple to make and easily enhanced with pears, quince or courgette. A particular favourite is apple, pear and sage; a perfect match with pork or roast game, another Autumn classic. The natural acidity and aromatic sweetness in the fruit makes it a beautiful complement to rich meats.”
Dishes
“For a stunning Autumn roast, stuff a duck or goose with chopped apples, dried fruit and spices, then bake low and slow for a few hours. The rendered fat will make the stuffing deliciously rich and melt-in-the-mouth.
If you have more time, try making pork pies with hot water crust pastry. Combine minced pork with salt and pepper, fresh thyme and zested orange peel, turn into patties, then top with sliced apples and wrap in the pastry. Glaze and bake.
If pies aren’t your thing, use puff pastry and make pasties. These can be frozen and even baked from the freezer.
Whatever you do, try different varieties of apple, familiarise yourself with them and experiment.”
Pro tip: don’t bin your apple peel. Instead, bake on a low heat to make delicious and nutritious apple crisps.
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