But there is one thing: each apple weighs about 400 - 460 g - one would need a whole day to eat just one. Boskoop apples, when stored after harvest for a few weeks, taste good eaten raw, but you need someone to share (laugh).
Today I made apple pancakes or so called Beignets: Apple slices dipped into batter and fried in oil.
The recipe is very easy:
1 egg, beaten
2 tablespoons flour
1 tablespoon starch (corn or potato)
1 1/2 tablespoons desiccated coconut flakes
1 small pinch salt
1 very small pinch (tip of a knife) baking powder
1 teaspoon orange blossom water (optional)
80+ ml water (very cold)
Just stir with a whisk until nearly combined. The batter is rather runny, think crepe batter (if not, add some more water) and let rest for a short while.
Slice each apple in round slices (thickness of a finger), remove core. Dip each slice in a little flour, dip in batter, fry in a pan with enough oil so that the slices are nearly covered (swimming in oil) until one side is golden, flip and fry until the other side is golden.
Sprinkle with some icing sugar and serve with honey or vanilla ice cream. If you are using plain tasting apples (some of the sweet modern varieties do taste very bland, not much apple spice at all) add some cinnamon to the icing sugar. Don't use apples which are very crisp, they may stay too firm.
|Beignets with dark "forest" honey|
|Inside the beignet: juicy and soft but not too soft apple|
Just peel, pit and cut 800 g apples into slices or chunks, steam the apples with a small amount of white wine (120 ml) or water, 2-3 tablespoons brown sugar (depends on the sweetness of the apples), 1 handful dried grape berries (big goldengreen sultanas) and 1 cinnamon stick in a small but high pot for about 15 minutes (this is for Boskoop, other apples may take less time) until the apple chunks down in the liquid and upto the middle are mashy and the apple chunks above are done but still a little firm. Just toss ones and get rid of the cinnamon stick. I will have this tomorrow.
Mashy but with chunks: