So you went apple picking over the weekend and now you have too many apples then you know what to do with, right? Well Boston Cafe and Catering’s Pastry Chef Margarett Cady has a few ideas for you here.
Massachusetts is home to hundreds of orchards and many families go apple picking when the leaves begin to change color and the weather gets cooler. It is a great time to spend with family and friends. The only thing is what to do with all the apples that you have picked.
Boston Cafe and Catering’s Pastry Chef Margarett Cady helps you pick the right apples for several delicious desserts like pies, chutneys, and applesauce.
For apple pies and crostatas, Margarett suggests that Granny Smith apples are the best to use. Crostatas are an Italian baked desert, and a form of pie. They are firm apples that won’t breakdown while cooking. They are also sweet and tart at the same time, which when sugar and other seasonings, such as nutmeg, are added to the apples you will not get an overly sweet pie.
For chutneys, which is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, Margarett recommends Cortland apples. They are tart apples that will hold up well to the vinegar and sugar mixed in with the apples. You don’t want it too sweet and the Cortland apple is a perfect mix of sweet and tart.
For applesauce, Margarett advises bakers to use Golden Delicious apples, Granny Smith apples, Fuji apples, Jonathan apples, Macintosh apples, or Gravenstein apples. These apples are softer which makes it easier to make a smooth sauce. These apples breakdown well when cooking so you don’t have to run it through a blender.
Now you have the best recommendations from Boston Cafe and Catering to make a few enjoyable apple desserts. So you can now use those apples that you picked over the weekend with your family or go apple picking this weekend and pick the right apples to make these desserts.
Happy baking! 🙂