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?

It is classified as both. We get them fresh from a local orchard that
started selling them last year.