The apples on the Triangle are now ready and free for anyone to pick!
Many have already fallen – so hurry on down!
The larger apples on the tree in the very point of the Triangle (where Chevin Rd joins the A6) are cooking apples, variety Bramley. These apples can be stored in a cool dark place wrapped in newspaper for several months.
The other tree with the smaller apples and the other end of the Triangle is an eating apple, James Grieve. The James Grieve apples need to eaten straight away.
Here are some recipes if you’re at a loss with what to do with the apples..
1) Stewed apple or apple compote
Incredibly simple but delicious use of cooking apples. Take two large Bramley apples (or 3 medium sized ones) and peel and core. (You can use fallen apples if they’re not too bruised).
Slice roughly and place in a pan with a lid and add one rounded tablespoon of light brown sugar.Heat on a medium heat with the lid on and stir occasionally. You may wish to add more sugar, to taste. After 10 – 15 minutes the apples will foam up and lose their form – they’re then done. This is enough to serve two – obviously increase the amounts proportionally if you want to serve more people.
Serve with single cream.
2) Recipe for Canterbury Tart.
This is a good use of cooking and eating apples. It’s a bit involved, but is very tasty and worth the effort. The pastry 4oz (100g) chilled butter, cubed 8oz (200g) plain white flour 1oz (25g) sifted icing sugar 1 large egg (beaten.
Rub the butter into the flour and sugar using your fingertips. Once the mixture resembles breadcrumbs and there are no visible lumps of butter, add the beaten egg and bring together the pastry by stirring the mixture with a wide or palette knife. If it’s still a bit dry and won’t come together after 2-3 minutes, add a couple of teaspoons of cold water and continue stirring with the knife. Scrunch up the pastry in your hands into a ball and put it in a sealed plastic bag in the fridge for 30 mins. It can also be kept in this way overnight.
Take the pastry out of the fridge, leave it at room temperature for 30 mins, then roll out on a floured surface to about ¼” (6mm) thick. Grease a 10” diameter 1” deep pie dish with butter, and then line the dish with the pastry. Trim the sides and crimp the edges with a fork. Lightly prick the base of the pastry with a fork and put the dish into the fridge for 30 mins. Preheat the oven to 200C (170ºC with a fan)/400F/Gas mark 6. The filling 2 large eggs 2 large cooking apples (Bramley’s) 2 dessert apples (James Grieve’s) 4oz (100g) caster sugar 1 large unwaxed lemon 2oz (50g) butter 1oz (25g) Demerara sugar Grate the yellow rind off the lemon using a fine grater into a bowl, followed by the juice of the lemon. Add the eggs and caster sugar then beat together ‘till well mixed. Gently melt the butter then add this too, and beat in. Peel and core the cooking apples, cut into quarters, and coarsely grate into the bowl. Stir the mixture together with a wooden spoon. Take the pie dish out of the fridge and ladle the apple mixture into the pastry case. Smooth the mixture out with the back of a spoon. Peel and core the eating apples, cut into quarters, then slice thinly and arrange on the top of the tart.Sprinkle them evenly with the Demerara sugar then bake in the oven for 40 – 50 minutes or until the centre is firm (though not solid.)
Serve hot or cold, with ice cream, double cream, or custard.