Braeburn Apples and a Spiced Apple Bagel Recipe
You may have realized there is a few trends with our late season apples:
If the weather isn't just right we won't have a crop.
We don't grow very many trees of any of these late season varieties.
The Braeburn apples are a perfect example of why. These are some of the first later season, not-really-meant-for=this-climate, apple trees that we planted here at the orchard. Wisconsin experienced an extreme winter in 2013/2014 which resulted in the death of all the Braeburns we had planted. We happened to have more on order to plant in the spring of 2014 so we are back in apple production but htat experience just proved that what w e had read was actually true. (I'm one of those people that tend to need to experience things for myself to believe it which isn't always a good thing!)
Approximate Ripening Date: October 16th
Flavor: Many places with descriptions about the Braeburn apples say it is a sweet apple. The Braeburns grown in our orchard are definitely tart and hard. I'm guessing it has something to do with the northern climate. Also, as it stores (it is a good keeper) it will most likely sweeten up with time. A snap is created when you bite into this apple.
Baking: The Braeburns holds its shape nicely when cooked. It's recommended for delicate desserts like cakes or puddings by Amy Traverso author of The Apple Lover's Cookbook (2011).
History: The Braeburn is a chance seedling that was discovered in Waiwhero, New Zealand in 1952. It's possibly an oppen pollinated seedling of the Lady Hamil.
Spiced Apple Bagel
Beverly Raatz, Wisconsin - from the WAGA cookbook
3 T light cream cheese, softened
1 honey-wheat or plain bagel split
3 T chopped apples
3 tsp. raisins
1 tsp. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Spread cream cheese on bagel. Top with apples and raisins. Combine brown sugar, cinnamon and nutmeg, sprinkle over top. Place on a baking sheet; broil 6-8 inches from the heat or 2-3 minutes or until hot and bubbly.