With the endless varieties of apples at the grocery store, I wondered if using whatever apples I had in the fridge is a convenient and ideal default.
With the endless varieties of apples at the grocery store (feels like there are more and more every time), I wondered if using whatever apples I had in the fridge (i.e., whatever the kids didn’t eat that week) is a convenient and ideal default, or if I should seek a certain apple that will yield the best results.
SERVES 4–6
Peel apples (you can leave a few strips of peel if you’d like) and cut into 0.5-inch (1.25-cm) cubes. Place in a saucepan along with the water, sugar, and cinnamon. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer until the apples are cooked through, about 45–50 minutes.
Transfer to a container to cool. Serve warm or at room temperature.
I used four apple varieties: Red Delicious, Golden Delicious, Pink Lady, and Honeycrisp. After tasting all four varieties, I voted the Pink Lady version best because its inherent tang offered a satisfying aftertaste and contrasted the sweetness of the sugar perfectly. (Granny Smith apples have a similar effect.)
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