Find of the day....20 free pounds of Honey Crisp apples

[Horse with no Name]

Suggestions on what to do with them...please?

[Sentath]

1. Wow, those are out-of-hand apples

The only thing I might do with them is apple chips, maybe even seasoned.

[Horse with no Name]

7. I have to be honest

I never buy them because they are too expensive, but they are wonderful.

[Tesha]

2. Slow baked?

"A relatively new variety, Honeycrisps have a sweet, mellow flavor. They're very juicy, and when baked long and slow, their juices bubble and caramelize. These baked apples are best served slightly warm, but they are also great served cold for breakfast the next morning, topped with a dollop of yogurt. A V-slicer makes quick work of slicing the apples, but if you don't have one, a sharp sturdy knife will do the trick"

Read More http://www.epicurious.com/recipes/food/views/Slow-Baked-Honeycrisp-Apples-355218#ixzz1capNn4id

read the comments:
skip the plastic wrap and maybe make a topping... but the spice mix sounds wonderful

[Horse with no Name]

8. Thanks! n/t

[housewolf]

3. Honey Crisp are SO delicious

They make wonderful juice and cider, too, if you have ways and tools to do that.

[canetoad]

4. I've had this recipe stored away for a while

Driving home one day listening to a food show on radio, they talked about a FOURTEEN HOUR APPLE TORTE!

That's right - cooked for 14 hours, no flour or eggs. I looked up the recipe on the web site and filed it away for the future because I'd really like to try this.

----------------


2.5 kilos of apples peeled, cored and thinly sliced using a mandolin
2 tablespoons of unsalted butter to grease the cake tin
100 grams of castor sugar
Zest of 2 oranges

Caramel Sauce
200 grams of castor sugar
125 ml water
1/2 teaspoon of lemon juice
125 grams of salted butter
175 ml cream



Method:

Heat the oven to 60C.

Generously butter a wide stripe of grease proof paper to form a collar extending the cake tin at least 3inches.

Press the collar around the inside of the cake tin and grease the bottom of the pan and then let it cool in the fridge.

Mix the zest with the sugar

Arrange the apple slices in on the bottom of the tin and spray a little of the sugar on this layer, place the next layer of the apples in the alternative way to the first and keep doing this until you have used all the apples.

Every few layers sprinkle with the sugar until you have used it all up.

The layers will extend into the collar that you have made which is fine as the torte will shrink when cooking.

Cover with a round buttered grease proof paper and bake for 14 hours.

The cake will be cooked when pierced with a skewer and it is soft.

Tear off the top of the paper collar and the round from the cake and let cool.

Unmold and serve with the caramel sauce.

Caramel Sauce:

In a heavy based saucepan heat the sugar water and lemon juice and let it boil until the syrup starts to turn golden around the edges.

In another saucepan melt the butter with the cream.

When the sugar syrupy begins to color reduce the temperature and continue to boil until a deep golden color.

Remove from the heat and cool for a minute add the butter and cream mixture be careful as it will splatter and bubble, put back on the heat stir until the caramel has completely dissolved.

Serve over the cake either warm or cool.

[Horse with no Name]

9. Oh yummy! Thanks! n/t

[csziggy]

5. Whatever you do with the good parts, use the cores & peels for apple butter

The one time our apple tree had a good harvest, I made apple pies and froze them. All the peels, cores and the damaged apples went into a big pot. I simmered them until everything was soft, put the mess through a food mill, added sugar and spices to taste, simmered some more and canned a few gallons of apple butter. So much easier than trying to make jelly and just as good (or better) for peanut butter sandwiches or on toast for breakfast.

You can put apple pie filling in jars and process them for canning to save space in the freezer - I didn't think of that back then or I would have done it.

[Horse with no Name]

6. Ohhhh what a wonderful idea!

We love this. Thank you!
The damaged ones too? Seeds and all?

[csziggy]

10. Yeah, I just threw all the "waste" into the pot

I did check for worms on some of the windfalls, and the whole apples got chopped into big chunks to help them cook down quicker.

I got one of those apple peeler corer slicer jobbies and started out by putting the pot under it so the peels fell into it and I could just drop the cores in when I finished with each apple. As one of us was cranking the apple thingie, the other was sorting apples, dealing with the slices, and just trying to keep things going.

A food mill is a must for this - it will separate the seeds and skins from the meat of the apples. Sieves just don't work. I found my food mill at Goodwill, but they are available all sorts of places.

I don't know ho many apples we actually got that year, but we picked several five gallon buckets worth, made about a dozen apple pies and the gallons of apple butter. Originally I was going to try to make apple jelly, but the apple butter was so much simpler and we could use all the waste to make it.

That was in 1993 and we still have one pint jar of the apple butter left. Hubby ate the next to last jar last year and it was still good - the seal is still tight on the unopened one. Unfortunately, our apple trees are done with bearing. The pollinator tree died a couple of years ago and the one that was the good bearing tree is not looking good.

[grasswire]

11. I recall reading somewhere that using seeds and cores makes...

...the product more nutritious, too -- and of course the peels. I do use a sieve because I've lost my food mill somewhere, but I'm usually dealing with just one big pot of apple slush.

Sorry 'bout your pollinator tree. :-/

[Horse with no Name]

12. Apple update...lol

Well...I decided I was going to make some apple butter.

Found a pretty cool recipe online for crockpot applesauce.

I don't have a food mill, so I also found a recipe for some potpourri that I was going to use the cores and peels for.

First of all...I put the cores and peels in a collander and set them aside.

I think started the preparation of the applesauce that is needed for the apple butter.

I filled my crockpot full of these delicious apples...added a little cinnamon to it while it was cooking so I could smell it..:)

I have to run a few errands and come back.

My DH decided he was going to clean the kitchen for me--threw out all of my peels and cores.:(

The kids were in and out while I was gone and served themselves some warm apples and cinnamon out of the crockpot!

SO...my plans were thwarted...but, we reallllly enjoyed the apples out of the crockpot. Ended up putting the remaining ones with some pork chops as a side dish.

:)

Thanks for all of the wonderful ideas...maybe I can try them if I find another windfall.