George wrote:
> 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.
Ok, thanks!
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