On the list of favorites there are such varieties as Antonówka, Gray Reneta or Charłamo apples. Many people also value Ligol and Idared apples, but the truth is that it is the more rustic, local varieties that work best.
Charłamo apples This is an old variety of apple (Charłamówka), from Russia and known since the 18th century. Until now, it can be found in many Polish orchards. A golden -yellow base, a streaky red blush and thin, smooth skin make these apples in the rays of the autumn sun look like a postcard. The fruits are medium -sized – from 6 to 8 centimeters – firm, juicy, with a flesh reminiscent of paperwork. They are often called “autumn papers” because they are collected later, but they taste equally delicious.
It’s a mixture sweets and light aciditywhich not only refreshes, but also blends in well with the warm spices. They taste delicious raw, but they show real magic only after baking, because their structure does not fall apart, and the aroma gains depth.
Unfortunately, not every apple is suitable for baking. The usual sweet and juicy apples that we eat raw, in the dough can fall apart or pour too much juice. And we want the cake to have an ideal structure, delicate, but not soften, with a clearly noticeable fruit aroma.
Baking apples They should be harder, slightly acidic, and not too much watery. These features mean that they do not lose shape under the influence of heat and do not turn into a slurry. The best varieties for cakes are those that keep their form well, but also have a distinct taste.
You probably have these grandmother apple pie somewhere – It was in them that Charłamowski apples were often used, or other regional varieties that you rarely find on store shelves. It is a type of apple that combines aroma, acidity and adequate hardness, without losing anything of the character during baking.
In the kitchen, Charłło apples work great for home -made preserves – compotes, jams, mousses and even juices. It is also worth using them for pancakes and pancakes. Their sour taste and strong aroma mean that in cooked or roasted version they do not lose their identity, on the contrary, they gain intensity.
They are great for baking – their structure does not soften too quickly, and the aroma under the influence of heat is fully revealed. The next time you visit the market, look for Charłłamów apples – they have a slightly reddish blush, and their skin is rough and matte, with a natural coating. To the touch they are harder than popular dessert apples, almost elastic.
