Jazz Growers from across the UK have come together to create a recipe book of their favourite ways to cook with Jazz Apples. The results are delicious! Jazz apples are a fusion of Braeburn and Royal Gala. The first British Jazz apple crop hit the shops in November 2007 with Greg Wallace helping grower Paul Mansfield to launch the variety!
Baked Mincemeat Stuffed JAZZ™ Apples
Ingredients (serves 4)
4 large JAZZ™ Apples
Shop-bought or homemade mincemeat (you’ll need about 50g per apple)
Walnuts Small cup of melted butter Ice cream
1. Slice the tops off your JAZZ™ Apples and carefully core them. Remember not to core them too much or the apple will collapse during the baking.
2. Get your readymade mincemeat and generously stuff your JAZZ™ Apples and place them in the oven at 180°C for about 15 minutes until the apples are soft.
3. Take your apples out and allow to cool for about 5 minutes.
To serve, simply add a dollop of ice cream, the melted butter and sprinkle some chopped walnuts on top.
Berry Good Gin & JAZZ™ Apple Juice
Ingredients (serves 1)
70ml Conker Dry Dorset gin
25ml British Framboise
2 JAZZ™ Apples – juiced
1. Mash up the raspberries in the bottom of a highball glass.
2. Fill with ice, pour in the gin and top with the Framboise and JAZZ™ Apple juice.
3. Add a few whole blackberries into the glass and garnish with a slice of lime.
Plumford JAZZ™ Apple Tart
Ingredients (serves 10)
100g butter cut into cubes
225g plain flower
225g caster sugar
25g icing sugar, sifted
Juice and grated rind of 2 lemons
1 egg, beaten
100g butter, melted
2 large Bramley apples quartered, cored and peeled (about 350g prepared weight)
2 JAZZ™ Apples, quartered, cored, peeled thinly sliced
25g demerara sugar
1. First, make the pastry (or you could use shop-bought shortcrust pastry – 500g pack). Either by hand or in a food processor, rub the butter into the flour and icing sugar until it looks like breadcrumbs. Stir in the beaten egg and bring together to form a dough.
2. Form into a smooth ball and chill in the fridge in a plastic bag for 30 minutes. Roll out and line a round flat tin about 28 x 4 cm, forming a small lip round the edge. Chill the pastry-lined tin for a further 30 mins.
3. Beat the eggs, caster sugar, lemon rind and juice together in a large bowl. Stir in the warm melted butter then coarsely grate the cooking apples directly into the mixture and mix well, and save the sliced apples for adding later!
4. Remove the pastry-lined tin from the fridge and spread the runny lemon and apple mixture evenly in the base, levelling with the back of a spoon.
5. Arrange the apple slices around the outside edge, neatly overlapping, and sprinkle the apple slices with demerara sugar.
6. Bake in a pre-heated heavy baking tray at 200oC for about 40–50 minutes until the centre feels firm to touch and the apples are tinged brown.
Jazz Apple has also just retained their title as the ‘UK’s Tastiest Apple’ at the National Fruit Show Live this year!
To view more recipes and to find out more visit jazzapple.com/uk
These recipes came from JAZZ Apple growers:
Baked Apples – Castle Fruit Farm, Castle Tump, Newent, Gloucestershire, GL18 1LS
Berry Good Gin & Jazz Apple Juice – A J Bray & Sons, Ham Farm, Ham Road, Faversham, Kent, ME13 7TS
Plumford JAZZ Apple Tart – Plumford Farms Ltd, Plumford Lane, Faversham, Kent, ME13 0DS