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D'Arcy Spice
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The D'Arcy Spice apple was first found in the garden of the Hall at
Tolleshunt D'Arcy in 1880; they are a late russet variety which is picked
in November and keeps until May. |
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Time of year available |
Apple Variety |
Storage Life
(always keep apples cool, if possible
in the fridge) |
Description |
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November/ December |
D'ARCY SPICE |
To April |
An old
dessert apple. The flavour is richly aromatic, sweet, yet acid, though
needs a very hot summer to gain the spicy flavour after which it was
named. The skin is a bright green/yellow with dark ochre russetting,
some dark purple, brown flushing. It is picked in October and ready
to eat in November onwards. 'D'Arcy Spice' was found at the Hall,
Tolleshunt D'Arcy, near Colchester, Essex in about 1785. Parentage:
Unknown |
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Recipe
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Tipsy
D'Arcy Spice Apples
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The D'Arcy Spice apple was first found in the garden of the Hall at
Tolleshunt D'Arcy in 1880; they are a late russet variety which is picked
in November and keeps until May. If D'Arcy Spice apples are not available,
then Edgemont Russet will make a satisfactory alternative.
2 lb. D'Arcy Spice
apples
4 oz. soft brown sugar
3 oz. unsalted butter
1 large glass sweet white wine
Serves 6 |
Set
oven to 450ºF. Butter an 11 inch oval, ovenproof dish. Core, slice,
but do not peel, the apples. Lay the apple slices in the dish with
the slices overlapping. Sprinkle on the sugar and dot with small
pieces of the butter. Pour the wine over the top and bake until
tender. |
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Ref:
English
Apples :
Recipe |
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27 - 07 - 2002 |