Here in Australia, possibly an equivalent, we used to have a dark green, blotchy skin, hard-as-rock and sour if uncooked apples, known only (to me, anyway) as 'cooking apples'. They were ideal for apple sauce, baked apples with custard and simply stewed with a few cloves. Naturally, they have disappeared; I've not seen one for thirty years. There are now only about five varieties of apple available.
Thanks, Lori. Much appreciated. I look forward to preparing this and other dishes for you next time you're in Paris.
This may be my favorite piece you’ve written so far! You perfectly captured a precious moment.
Here in Australia, possibly an equivalent, we used to have a dark green, blotchy skin, hard-as-rock and sour if uncooked apples, known only (to me, anyway) as 'cooking apples'. They were ideal for apple sauce, baked apples with custard and simply stewed with a few cloves. Naturally, they have disappeared; I've not seen one for thirty years. There are now only about five varieties of apple available.
I miss the freshness of the Paris market foods...Tomatoes that taste like tomatoes is a dream here in OZ.