Countryfile Magazine - - Apples - Genevieve Taylor is a food writer and stylist based in Bris­tol. Her book The Ul­ti­mate Wood-Fired Oven Cook­book (Quadrille) is avail­able now.

The Uni­ver­sity of Bris­tol Her­itage Or­chard’s five an­cient ap­ple va­ri­eties are grown for their his­tor­i­cal prove­nance as well as dif­fer­ent flavour and tex­ture char­ac­ter­is­tics.

1 Non­pareil An an­cient ap­ple va­ri­ety brought over from France in the 1500s, the Non­pareil is a late-sea­son, rus­set eat­ing ap­ple with a dis­tinc­tive pear-drop taste. It’s a great va­ri­ety for juice and cider mak­ing.

2 Win­ter Pomeroy A rare, late-sea­son va­ri­ety of cook­ing ap­ple that’s rather large but stores well over win­ter. It has a tough, pectin-rich skin, so it’s ideal for the ap­ple but­ter recipe (see page 55) as the skin gets sieved-out af­ter cook­ing.

3 The Har­vey An old English ap­ple dat­ing back to 1629, also known as the Dr Har­vey (af­ter Dr Gabriel Har­vey of the Uni­ver­sity of Cam­bridge) and was once pop­u­lar in East Anglia. This is a cook­ing ap­ple and the tex­ture soft­ens beau­ti­fully with heat, but it’s quite sweet, so you don’t need to add much sugar.

4 Golden Pip­pin A ver­sa­tile, in­tensely flavoured small ap­ple used in cook­ing, cider mak­ing and also as a dessert ap­ple.

5 Win­ter Pear­main Thought to hail from Sus­sex, this is a good gen­eral cook­ing ap­ple but it does sweeten with age, so could be con­sid­ered dual-pur­pose (eater or cooker) later in the sea­son.

Go on­line For more tra­di­tional va­ri­eties and how to grow your own ap­ple trees, visit­ples

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