Apples create healthy, delicious brulee
One of the great delights of autumn is the abundance of fresh, ripe, local and delicious apples. Of course, they’re available year-round, but they’re at their best right now, not least because there are more varieties to choose from in the fall, especially if you take advantage of your neighborhood farmers market or visit one of those pick-your-own orchards.
Everyone in my family has their favorite. My daughter Ruthie loves Ginger Gold. My son Sam is a fan of Honey Crisp. And the husband prefers a Granny Smith. Me, I go with Golden Delicious. I know, not a very exotic choice. Golden Delicious is second only to Red Delicious as the most popular kind of apple. All I can say is it’s a winner for a reason. When the Golden Delicious is baked, its flavor intensifies and becomes honey-like.
Then again, I’ve never met an apple I didn’t like. They all have their strong points. Some, such as the Honey Crisp, are perfect right off the tree – juicy, with a snappy texture. Others don’t really begin to shine until they are cooked. Granny Smith and Rome apples hold their shape perfectly in the oven, while Macintosh fall completely apart (which, happily, make them great candidates for applesauce).
If you have any technical difficulties, either with your username and password or with the payment options, please contact us by e-mail at email@example.com