Bramley apple: Difference between revisions
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[[Image:Brimley Apples.jpg|thumb|250px|Bramley Apples from [[Nottinghamshire]]]] |
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The '''Bramley |
The '''Bramley apple''' (''Malus domestica'' 'Bramley's [[Seedling]]') is a [[cultivar]] of [[apple]] which is often eaten cooked. Raw, most people find its tarty flavour too strong, and it is either loved or hated. Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy. Bramley apple trees are large and long-lived, and the apples are very large, two or three times the weight of a typical dessert apple like a [[Granny Smith]]. |
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The Bramley apple originated in Southwell, [[Nottinghamshire]], [[UK]]. It is believed the first tree was planted in 1809, later included in the purchase of the house by [[Matthew Bramley]] in 1846. |
The Bramley apple originated in [[Southwell, Nottinghamshire|Southwell]], [[Nottinghamshire]], [[United Kingdom|UK]]. It is believed the first tree was planted in 1809, later included in the purchase of the house by [[Matthew Bramley]] in 1846. It was introduced commercially by Messrs. Merryweather in 1876. |
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==Cooking== |
==Cooking== |
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Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipes. Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes very well with ice cream. |
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Bramley apples |
Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then sliced, and the pieces covered in lemon juice (or some other acidic juice) to prevent them from turning brown. Sugar is usually added as well. In pies and crumbles the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan. |
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Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then slice, and the pieces covered in lemon juice (or some other acidic juice) to prevent them from turning brown. Sugar is usually added as well. In pies and crumbles the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan. |
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* [http://www.bramleyapples.co.uk Bramley Apple Information Service] |
* [http://www.bramleyapples.co.uk Bramley Apple Information Service] |
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{{Template:Apples}} |
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[[Category:Apples]] |
[[Category:Apples]] |
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[[sv:Bramley (äpple)]] |
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Revision as of 08:48, 12 January 2007
The Bramley apple (Malus domestica 'Bramley's Seedling') is a cultivar of apple which is often eaten cooked. Raw, most people find its tarty flavour too strong, and it is either loved or hated. Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy. Bramley apple trees are large and long-lived, and the apples are very large, two or three times the weight of a typical dessert apple like a Granny Smith.
The Bramley apple originated in Southwell, Nottinghamshire, UK. It is believed the first tree was planted in 1809, later included in the purchase of the house by Matthew Bramley in 1846. It was introduced commercially by Messrs. Merryweather in 1876.
Cooking
Bramley apples work well in pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipes. Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes very well with ice cream.
Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then sliced, and the pieces covered in lemon juice (or some other acidic juice) to prevent them from turning brown. Sugar is usually added as well. In pies and crumbles the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan.
