Here’s a recipe for one of the varieties of cooking apple that we have for sale: EMNETH EARLY (£1.50/kg)
the best of the early codlins E.A. Bunyard, A Handbook of Fruits, 1920.
A codlin apple is one that stews down – or rather rises, souffle-like – to a beautiful snow-white purée of excellent flavour with little or no sugar.
- 4 medium apples, peeled, cored and sliced
- 0-2 tbsp sugar to taste
- half tsp ground ginger
- splash of sherry or white wine to taste
- 150ml (5fl.oz) double cream
- half tsp ground nutmeg or mace
- Bring the apples, with sugar, ginger and a little sherry or white wine, to the a boil
- Simmer until soft and a purée
- Meanwhile. boil the cream with nutmeg or mace and let cool
- Fold the spiced cream into the apple purée
- Adjust the seasoning with a little sugar if necessary
Eat with homemade shortbread (butter, sugar, flour, semolina, all available in our shop), or Anna’s Ginger Thins or Langue de Chats (both also available in our shop).
Illustration and recipe adapted from The Northern Pomona: Apples for Cool Climates