The Fameuse is also known as a Snow Apple because of its pure white fresh. I read in a book that this apples stores well but we haven't found that to be the case with our corop of Snow apples. We recommend getting them and eating them within a few weeks.
Approximate Ripening Date: September 26th
Flavor: More sweet a than tart! Many people remember these apples from their childhoods. Not a super hard apple.
Baking: This apple cooks down. I would highly recommend mixing it with other apples for baking.
History: The history of this apple is a mystery but it became a favorite variety around northern Vermont and Canada.
Apple Cranberry Popover Puff
by Nancy Ripp
3 T butter
1 c milk
1 c flour
1/2 tsp salt
1/2 c dried cranberries or raisins
1 package (3oz) vanilla cook & serve pudding mix
1 tsp cinnamon
1/4 c almonds, sliced
Preheat oven to 450-degrees. For popover puff, melt butter. Brush 1 T over bottom of deep dish pie pan. Combine milk, eggs, and remaining butter. Whisk together. Stir together flour and salt. Add flour mixture to egg mixture. Whisk 1 minute or until smooth. Pour into pan. Bake 20 minutes. Reduce oven temperature to 350-degrees. Bake 10-15 minutes more or until puffed and golden brown.
Meanwhile prepare cranberry filling. Zest orange to measure 1 T zest. Juice orange and enough water to measure 1 cup. Combine orange zest, orange juice, cranberries, pudding mix and cinnamon. Mix well. Core and slice apples leaving peels on. Put slices into pudding mixture. Microwave, covered 4 minutes. Stir gently. Microwave 4-5 minutes or until glaze is thickened and clear. Stir gently to evenly coat apples.
Remove puff from oven. Let stand 3 minutes or until puff begins to fall, forming a shell. Spoon filling into center of puff. Sprinkle toasted almonds around edges of filling. Sprinkle powdered sugar over all. Serve with whipped cream or ice cream.