Tag: stuffed apples

  • Preparing Apples

    • September 30, 2014 - 12:56 pm
    • how tos and tips
    • Comments Off on Preparing Apples


    There are thousands of varieties of apples  in every shade of yellow, gold, green, and red.  Ranging from sweet to tart.  Probably the best of the widely grown varieties are McIntosh and Golden Delicious.  Apples are divided in three categories: eating, cooking and all-purpose.


    When buying, apples should be firm and heavy for their size; avoid any with soft spots. Store in a cool, dry place or in the refrigerator for weeks.


    Rinse and take a bite or peel and cut. For peeling start at the stem of flower and work in latitudinal strips or around the circumference; a U-shaped peeler is best.

    For coring, you have several options. You can remove the core and leave the apple whole by digging into the stem end with a sturdy melon baller, and removing it; this leave the blossom end intact, a nice presentation for baked apples. Or you can buy a slicer-corer, which will cut the apple into six or eight slices around the core in one swift motion. Finally you can quarter the apple and dig out each piece of the core with a paring knife.

    Apples brown quickly once peeled or cut; to prevent browning, drop them into acidulated water ( one part lemon juice to about 10 parts water).

    " Mark Bittman"


    Stuffed Apples slowcooker pic

    Try this Warming Fall Dessert!  Apple Crisp Stuffed Apples ( slow-cooker)