cooking apples - am needing some inspiration

[dizzydixies]

I've got 4 large cooking apples and bored with my usual crumble/cake combos

can someone please inspire me?!?

[dizzydixies]

.

[Jumente]

would ice cream work?

[Jumente]

have got hundreds of eaters here, from tree - no idea what to do with those either.

[Overmydeadbody]

my lovely apple streusel cake

apple strudel

chutney

pickle

[Overmydeadbody]

apple recipes

[KERALA1]

Thanks I have a tree full!

[Jumente]

Ooh apple pickle/chutney! How? I could do with preserving them, but not the foggiest how.

[dizzydixies]

some of those call for eating apples - can I use cooking apples in those? sorry to ask if its a ridiclious question!!!

[ExtraFancy]

Core them and stuff the hole with raisins/butter/cinnamon/honey mixture

Shove in the oven at 200c for about 45 minutes

Eat with vanilla ice cream or custard. Mmmmmm

[dizzydixies]

ooohh sounds fab

[OhBling]

they add a nice sweetness to soups - toss one in with butternut soup, sweet potato etc.

[midnightexpress]

Oh, now I've just got a copy of the River Cottage preserves book and it has a recipe for apple adn lemon curd in it which looks rather scrumptious.

[dizzydixies]

oh, soup - I never thought of that

midnightexpress if you can be arsed can you please post that - sounds delicious

[paranoidmother]

what about combining apple with pork mince into meatballs, sliced apple for making apple sauce for roast pork.

[midnightexpress]

Bramley lemon curd

450g Bramleys, peeled, cored, chopped
finely grated zest and juice of 2 unwaxed lemons (to get 100ml of juice)
125g unsalted butter
450g granulated sugae
4-5 large eggs (200ml, beaten)

Put apples in pan with 100ml water adn lemon zest. Cook until soft and fluffy then beat to a puree or rub through a sieve.

Put apple, butter, sugar and lemon juice ito a double boiler or heatproof bowl over simmering water. When butter has melted adn mixture = hot and glossy, pour in eggs through a sieve and whisk with a bloon whisk. make sure puree is not too hot so eggs don't split. If it does split, take it off the heat and beat vigorously.

Stir over a gentle heat for a few mins until thick (9-10 mins), or to 82-84 C on a sugar thermomenter. Pour into 5 x 225g sterlised jars.

Use within 4 weeks, once opened keep in fridge.

Blimey, 5 jars in 4 weeks. That would be some going.

The book is really nice though. I'm feeling all earth motherly.