Apple
Crisp apples balance sweet and tart flavors, for varied uses.
Flavor profile
Aroma: sweet, crisp
Good to know
Origin: Central Asia
Forms: fresh, sliced, sauce
Storage: Store in a cool, humid place or refrigerate to extend shelf life.
How to use apple
Pie Heat
Heat softens apples, concentrates fructose in pie filling.
Smooth Applesauce
Simmer to break pectin, creating a smooth applesauce.
What goes with apple
- Cinnamon. Cinnamon amplifies apple's innate sweetness, a timeless comforting duo.
- Brie. Crisp, tart apple slices cut through the creamy richness of brie.
- Maple Syrup. Maple's caramel and woody notes deepen apple's bright, tart flavor.
- Oats. Soft baked apple pairs with nutty, toasty oats in crisps and crumbles.
- Pork Shoulder. Apple's acid and sweetness cut through rich, fatty pork.
- Cheddar. Cheddar's umami contrasts apple's acidity.
- Walnut. Walnut's bitterness contrasts apple's sweetness.
- Almond. Almond's sweet, marzipan-like notes soften apple's tartness, as in frangipane tarts.
- Sage. Piney, peppery sage balances apple's sweetness in stuffings and pork dishes.
Mistakes to avoid
- Too much cooking leaves pie apples too soft.
- Apple slices brown when exposed to air.
Ideas for tonight
- Baked apples with cinnamon
- Apple and cheese platter
- Apple walnut salad
Apple: questions
What does apple taste like?
Crisp apples balance sweet and tart flavors, for varied uses. Its strongest notes are sweet, with an aroma that is sweet, crisp.
What goes well with apple?
Apple pairs best with cinnamon, brie, maple syrup, oats, pork shoulder. Cinnamon amplifies apple's innate sweetness, a timeless comforting duo.
How do you use apple in cooking?
Pie Heat: heat softens apples, concentrates fructose in pie filling.
How should you store apple?
Store in a cool, humid place or refrigerate to extend shelf life.
What is the most common mistake with apple?
Too much cooking leaves pie apples too soft.
