The Cook wrote:
> 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
that's a start, thank you!