the empire originated from the cross between a mcintosh and a red delicious in 1945 by the open-pollination of seeds collected by Lester C. Anderson, a Cornell fruit nutritionist. Anderson used his own orchards in the Hudson Valley for research.
did you know?
there are over 7000 varieties of apples, but only about 100 are grown in north america. in canada itself, these five varieties usually make up about 75% of production: McIntosh, Red Delicious, Spartan, Empire and Idared.i am glad that they are soon becoming available as rosh hashanah is soon here. apples are associated with & used in great amounts for this particular holiday, and empires are great apples to use. they have the best qualities both apples [mcintosh & red delicious] can offer — juicy, crisp & crunchy — and are great for eating as well as making cakes, pies & apple sauce (refer to the aforementioned link).
Common Apple Varieties Grown in Canada
Braeburn: Medium to large, round to round conic, yellowish to cream, very juicy, crisp, somewhat coarse. Used for fresh eating, desserts and juices. Available at the end of October.
Cortland: Medium to large, round to round conic, striped or blushed red. Flesh is white, sub-acid and non-browning. Excellent for fresh eating, salads and sauce. Good for pies, baking and freezing. Available early October to May. Great in salads because they stay white longer!
Empire: Medium to medium small, round to oblong, blushed dark red. Flesh is greenish cream, slightly aromatic and sub-acid. Empire apples, known as excellent fresh eating apples, are available from mid-October to June.
Fuji: Medium size, round-conic, white, juicy, fine, crisp flesh both sweet and tart. Good for fresh eating and desserts. Availability: early November.
Gala: Medium size, yellow-red. Flesh is creamy yellow, crisp, mild juicy flavour. Good for fresh eating and salads. Available in September.
Golden Delicious: Yellow skin; elongated shape, 5 bumps on bottom; yellowish flesh; tart to sweet taste; firm, keeps shape when cooked. Good for fresh eating, pies, baked, sauces. Availability: Oct.-Jan. Golden Russet: Medium or small, globular; golden brown, with roughened skin due to russeting. Good for fresh eating, pies, baked, sauces. Availability: Oct. - Jan.
Gravenstein: Medium to large, round, red blushed with yellow background. Flesh is cream, juicy and tart. Excellent for fresh eating, sauce and freezing. Good for salads and baking. Available mid-September to December.
Greening: Large, irregular globular; bright green turning yellow. Used for fresh eating and commercial processing (juice, etc). Availability: Nov.-Feb.
Idared: Medium to large, round oblong, blushed red. Flesh is cream, firm and sub-acid after storage. Excellent for pies and baking. Good for fresh eating, salads, sauce and freezing. Available November to July; primarily February to July.
Jerseymac: Medium to large, red with green patches. Used for fresh eating. Availability: Aug.-Sept.
Lobo: Large, irregular globular; yellow-green with red stripes. Used for fresh eating. Availability: Sept.-Oct.
McIntosh: Green skin with a heavy red cheek on one side; white flesh; mildly tart to sweet as ripened; firm. Used for fresh eating, pies, salads, sauces. Availability: mid-Sept. - April. The perfect apple for a snack!
Melba: Medium, irregular globular; red streaked with yellow. Used for fresh eating. Availability: Aug.-Sept.
Mutsu (Crispin): Large, oblong; green to yellowish-green. Suitable for fresh eating, cooking and commercial processing. Availability: Oct.-Mar.
Newtown: Medium, irregular globular; green tinged with yellow. Suitable for fresh eating, cooking and commercial processing. Availability: Jan.-June. Holds its shape well when poached or baked in a pie!
Northern Spy: Large, globular; bright red striped blushed with green. Used for fresh eating, cooking and commercial processing. Suitable for fresh eating, cooking and processing. Availability: Dec.-June.
Paulared: Medium, globular slightly oblong; dark red. Used for fresh eating. Availability: Sept.-Oct.
Red Delicious: Small to large conic, striped or blushed red. Flesh is greenish cream, juicy and sweet. Red Delicious apples' sweet taste makes them excellent for fresh eating. They are available from mid-October through to August.
Rome Beauty: Large, round; red striped with pin dots. It has a mild flavour and is good for fresh eating and cooking. Availability: Dec.-Mar.
Scotia: Medium, irregular; dark red, resembles Mclntosh. Used for fresh eating. Availability: Sept.-Oct.
Spartan: Medium, round, red blushed. Flesh is cream, crisp, lightly aromatic and sub-aid. Spartans are considered good for fresh eating, salads and sauce. They are available from mid-October through to May.
Tydeman's Red: Large, globular; solid dark red blush over faint stripes. Used for fresh eating and cooking. Availability: Aug.-Sept.
Vista Bella: Medium, globular; dark red blush. Used for fresh eating. Availability: Aug.
Winesap: Medium, globular; deep red with yellow splashes and white pin dots. Used for fresh eating, cooking and processing. Availability: Dec.-June.
for more information [and pictures of varieties] go to canada apple online.
Active time: 15 min; Start to finish: 1 hr.
1 small apple (1/4 lb) such as Empire, McIntosh, or Gala
1 teaspoon fresh lemon juice
1 tablespoon pareve margarine or unsalted butter, melted
2 tablespoons apricot jam
2 tablespoons brandy
1 teaspoon packed light brown sugar
1/8 teaspoon ground allspice
1 (3-inch) cinnamon stick
Put oven rack in middle position and preheat to 450°F.
Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish.
Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes.Reduce oven temperature to 350°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.
Makes 1 serving.
source: Gourmet — September 2003