Text 31269, 86 rader
Skriven 2012-11-26 12:12:50 av Glen Jamieson (3351.cooking)
     Kommentar till en text av Dale Shipp
Ärende: PUMPKINS AND APPLES11026
================================
 -=> Quoting Dale Shipp to Jim Weller <=-

 DS> We had some Honey Crisp apples for dessert tonight.  It was almost
 DS> like biting into sweet apple cider.
 
 JW> They are amazing: the juiciest, crispest, sweetest eating apple I
 JW> have ever encountered. Totally useless for cooking though.

 DS> Agreed.  Too bad that they have a short season.  Only available
 DS> September and October here.
 
 JW> For eating: Galas if I can't find Honey Crisp. (There haven't been
 JW> any in my stores at all this fall.)

 DS> Gala and Fuji are good.  We gave up on the various Delicious a long
 DS> time ago.

I agree about the Delicious, which tend to be floury and flavourless.
Have you noticed that apples seem to be getting bigger?  This may be
because large ones need less handling labour per kg than small, but
now they are too big for me to enjoy eating a whole apple.  Most
s/markets bundle the smaller, less perfect fruit in 1 kg bags, which
are sold cheaper per kg than the shiny, big ones, but they suit me.
Royal Gala, Pink Lady and Sundowner are my favourites.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: RHUBARB AND APPLE PIE
 Categories: Australian, Pies, Desserts
      Yield: 8 Servings
 
           PASTRY
  1 1/2 c  Plain flour
    3/4 c  Self-raising flour
    1/3 c  Cornflour
    1/2 c  Custard powder
      1 pn Salt
    185 g  Butter
      1 T  Sugar
      1    Egg yolk
      3 T  Water
      1    Egg white for glazing
           Extra sugar
           FILLING
      1 kg Rhubarb (approx 10 sticks)
      3    Cooking apples
    1/2 c  Water
    3/4 c  Sugar
    1/2 t  Ground ginger
      3 T  Arrowroot
      3 T  Water (extra)
      3    Passionfruit
 
  PASTRY:
  Sift flours, custard powder and salt into basin.  Rub in butter until
  mixture resembles fine breadcrumbs, add sugar, mix well.  Make hollow
  in centre of dry ingredients, add egg yolk and water (a little more
  water may be necessary), mix to a firm dough.  Turn on  to lightly
  floured surface, knead lightly, roll in greaseproof paper,
  refrigerate 1 hour.  Roll out just over half the pastry, line 23cm
  (9in) pie plate.  Fill with cooled filling.  Roll out remaining
  pastry, brush edges of pie with milk, cover with pastry.  Press edges
  together firmly, trim and decorate.  Brush top with lightly beaten
  egg white, sprinkle with extra sugar.  Bake in moderstely hot oven 15
  minutes, reduce heat to moderate for 20 to 25 minutes.
  
  FILLING:
  Wash and trim rhubarb, cut into 2.5cm (1in) pieces.  Put into saucepan
  with peeled, cored and finely sliced apples, water, sugar and ginger.
  Bring slowly to boil, reduce heat, simmer 5 minutes or until rhubarb
  is cooked.  Blend arrowroot with extra water, add to saucepan, stir
  until mixture boils.  Remove from heat, add passionfruit pulp.  Allow
  to cool.
  
  :       Recipe from Australian Women's Weekly, "Best Ever Recipes"
  
  :       Tested by Leonore Scott, typed by Glen, 5/03
 
MMMMM
 
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