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Added: 21-02-2010
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My favourite apple, although not everyone's. Probably French in origin, first described in 1776. I have never seen it for sale in England, except on my market stall, although you see it in France, although usually grown too large and lacking colour due to their habit of over feeding and irrigating orchards, which increases the size but diminishes the flavour and colour of apples. Mine are better, I ought to sell them to 5 star restaurants in Paris./nThe texture is never really crisp and crackling, which is the modern preference, and when the complex orangy, nutty flavour is fully developed after some weeks in storage the texture develops from chewy to somewhat crumbling, but I love it. So did Edward Bunyard, the renowned author of 'The Anatomy of Dessert' which was an appreciation of flavours of fruit, especially apples, published in 1927. I own a first edtion signed by the author which I can tell you was a long search (the book is out in paperback now). Bunyard particularly recommended Orleans Reinette for accompanying vintage Port at Christmastime. I try to enjoy Orleans Reinette and vintage Port once a year./nThis apple is cooked in France in pork, sausage and chicken dishes, and is the basis for the famous upside down apple tarte 'Tarte Tatin' and other cooked apple based sweet dishes. Also is the best apple tor Waldorf and other apple based salads. It also looks very beautiful./nIt was once known by the alternative name of Winter Ribston. Said to be an unreliable cropper, it does quite well for us most years. Supposed to be picked in October, but I was picking it today on 7th September and they came off very easily and had just started falling. /nMakes a vigorous spreading tree, good resistance to scab. Worth growing in a medium sized collection, but may have too much flavour for some tastes and- be advised- the texture cannot be described as 'crisp and crunchy' which for some people appears to be more important than flavour. It should be in the backyard fruit collection of anyone who is serious about high quality French style cookery. It is the French equivalent of our Cox's Orange Pippin, but is much easier to grow than the fickle Cox, which we cannot grow in our soil and microclimate.
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Apples
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apple
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