On Sun, 02 Oct 2005 23:18:05 +0200, jake >
wrote:

>Bob (this one) wrote:
>
>> Did an experiment. Three kinds of apples baked together to see how
>> they'd turn out. Granny Smith, golden delicious, ginger gold.
>>
>> Peeled, cored and filled with dried cranberries. Brown sugar over top,
>> dab of butter on each. Around the apples in the pan, apricot preserves
>> warmed/melted in apple juice. Basted every 10 minutes or so. Total cook
>> time about 35 minutes. 350°F.
>>
>> The golden delicious became a mediocre applesauce in just over 15
>> minutes. The granny smiths seemed to have very little flavor. Not tart,
>> not sweet, just a kind of weak apple flavor, though considerably more
>> solid than the golden delicious. The ginger golds were brilliant. Firm,
>> sweet/tart, still had that little bite aftertaste at the end.
>>
>> Clear enough to me.
>>
>> Pastorio
>
>I am not familiar with the ginger gold variety. Is it a cooking apple?


http://www.virginiaapples.org/varieties/gingergold.html
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974