Many a garden has a small apple tree. Apple varieties with smaller fruits are often precocious. Especially in hot and sunny summers from mid-August. Above all, however, the fruit at this time of year magically attracts wasps. Unfortunately, this also attracts all kinds of vermin.
For example, the Cox Orange variety’s apples glow red and yellow-green in the branches. Many trees are bearing much this year, and there is fallen fruit every day. It is a good idea to harvest the fruit a little earlier. Apples can be stored well in aluminium trays and perforated aluminium trays. This year, in particular, the harvest is prominent in many places. So it is crucial to process the many fruits. Make applesauce, for example. The puree can be filled into preserving jars and stored in a cool, dark place for several months. Freezing is also an option.
Old apples such as “Cox Orange”, „Boskoop”, or the Swiss “Berner Rosenapfel” are aromatic and acidic. But they are unfortunately only rarely available. These apples are particularly suitable for cooking. They do not fall apart even after long baking. Their consistency makes them ideal for applesauce. Experts describe older apple varieties as tolerating and tastier than new varieties.
Whether cooked or harvested, apples are healthy all around. See the article “Apple (Malus Domestica)” from 18 September 2022 recipes (stirnrunzler.ch). Daily apple consumption can help keep cholesterol levels low. Prevent cardiovascular diseases and cover the need for nutritional vitamins. Especially vitamin C and minerals. Apples contain fibre and pectin. Pectin can bind bile acid in the intestine, which helps to lower cholesterol levels. Most of these valuable ingredients are found directly under the apple skin. That’s why you shouldn’t peel the fruit, and of course, it’s best to enjoy it raw right away.
Stirnrunzler’s apple puree from Cox Orange apples
Wash the apples. Cut into quarters, remove stems and blossom remnants. Core if necessary, but do not peel. Put into a large pan. Pour the juice of two large summer oranges over them and add three decilitres of water. Bring to the boil by stirring. Simmer at medium heat until the apples are completely soft or turn into mush. Depending on the consistency, add a little more water. Keep stirring. If desired, add a sachet of bourbon vanilla sugar, some cinnamon and a teaspoon of cane sugar. Remove the pan from the heat and puree the apples. Bring the applesauce to the boil again very briefly. Cover the pan with a lid and leave the puree to cool.
Applesauce can be used to create beautiful desserts. For example, warm apple puree with vanilla ice cream. Vanilla cream or vanilla quark, baked rolled up in puff pastry. Or an apple tiramisu: Cover the bottom of a glass dish with apple puree. Place a layer of ladyfingers on top and cover with vanilla quark whipped cream mixture (vegan). Add another layer of applesauce, then another layer of ladyfingers. Finish with the vanilla quark and whipped cream mixture. Cover and refrigerate at least overnight. Fry almond slivers or slices in a frying pan until golden brown and sprinkle over the top when serving.
Tip: for tiramisu, the apple puree should not be sweetened!
Place the vegan vanilla ice cream on plates. Add the applesauce while it is still hot. Garnish with peppermint leaves or flowers. If you like, some steamed almond slivers. Serve immediately!
