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Apple recipes
Apple Cake Apple cobbler
Sticky spare ribs with apple sauce
Pork Stew with prunes
Yorkshire wolds apple juice is not simply for drinking it
adds flavour to cooking as well. We have included some recipes to show
you how to cook with our traditionally pressed apple juice.
The flavour of apple varieties depends on the combination of sugars and
malic acid present. The more malic acid and the fewer sugars the
stronger the flavour of the apple. Interestingly this also increases the
chances of the flavour being retained when the apple is cooked.
For example Bramley apples have a low sugar to malic acid ratio and
they have a characteristic tangy flavour which is strong enough to be
retained in the cooking process.
Apple juice is very versatile in cooking. Use it to form a syrup or
sauce. It can be used instead of apple purée for mousses, ices and
jellies. Enjoy these recipes which we have devised using Yorkshire Wolds
apples
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Apple cake
Ingredients
130g of butter
130g caster sugar
3 eating apples cored and chopped
Rind of a lemon
½ teaspoon of mixed spice
2 tablespoons of Demerara sugar
2 large eggs
130g of self raising plain flour
Flaked almonds
Set your oven to 180c or gas mark 4.
Method
Line the base of a 24cm cake tin.
Beat butter and caster sugar together until light
and fluffy. Beat the eggs in a bowl and add them gradually to the butter
and sugar mixture. Sift flour and mixed spice together and fold them
gently into the mixture with the lemon rind. Then gently fold in the
apples. Pour the mixture into the tin and sprinkle the top with Demerara
sugar and almonds. Bake for 50 minutes to one hour. Make sure the centre
is firm. Leave to cool and turn out. The cake is moist and will keep for
2 days. Delicious with good quality ice cream.
Apple Cobbler
Soak raisins overnight in apple juice.
Method
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Preheat the oven to fan 160C/
conventional180C/gas 4. Butter a 1.5 litre ovenproof
pie dish.
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Peel, core and slice the apples. Put the apples
in a pan with the lemon juice, sugar, soaked raisins
and apple juice. Bring to the boil, then cover and
cook gently for 5 minutes.
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Turn the fruit into the prepared dish. Tip the
flour and cinnamon into a bowl, add the butter, cut
into small pieces and rub in with your fingertips.
Stir in the sugar, then add the egg and milk and mix
lightly to a soft batter.
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Drop tablespoon of the batter over the fruit,
leaving gaps where the fruit peers through. Bake for
25-30 minutes until the topping has a crisp brown
crust.
Spare ribs with spicy sticky apple juice sauce
4 tablespoons of thick honey 3fl oz Yorkshire wolds apple
Juice
4 gloves of garlic 1 teaspoon of chilli flakes
2 star anise 1.5kg of Spare ribs
salt and pepper
Method
Chop the garlic and add to all the marinade ingredients.
Put ribs in a shallow dish pour the marinade over. Leave for one hour,
longer or overnight. Roast at 180C Gas 4 four one hour. the ribs
burn easily in the sauce so keep turning and checking. they are ready
when the meat falls from the bones.
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Pork Chops
with Prunes
4 thick pork chops Oil Butter
150g pitted prunes 1 baking apple
1 onion chopped 10fl oz Yorkshire Wolds apple Juice
2fl oz cider vinegar 1 tablespoon dark brown sugar
star anise
Method
Peel, core and chop the apple. Add to a pan with the
prunes, onion, apple juice, cider vinegar, sugar and star anise. Simmer
gently until thickened. Cook the chops in the oil and butter. Cook for
between 5 and ten minutes per side depending on thickness of the cops.
Pour over the sauce.
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