why bake apple, you ask? it is really just the anglicized version of "baie qu'appelle", from the french. the bake apple is a member of the rose family. its fruit is at first red when unripe, changing to a bright orange upon maturity. in quebec it is known as chicouté and amongst the native innu & montagnais people of our region it is called chicotai.
according to www.tidespoint.com:
if you are scientifically oriented/interested, or even not, a very interesting and recent video  about the cloudberry can be downloaded here. called berries: gold of the north, it is 25 minutes long and produced by the university of kuopio & the northern periphery programme but really worth watching and well done [it's a slow-ish download so be patient]. it describes how the fruit grows in finland [+ the arctic areas of europe] and discusses their attempts to improve its growth and how to protect it. they also talk about its use within the food industry.
The Bakeapple (Rubus Chamaemorus, also known as Cloudberry) is a part of the rose family and closely related to blackberries and raspberries. Its fruit is generally larger than that of either related group. It is a cloudy golden to orange color when ripe, boasting a unique flavor.
In the Labrador Straits area, blooming occurs immediately after the peatland thaws and aerial shoots are sent up. These shoots rarely grow over three centimeters and bear five white pedals. The actual fruiting of the berry occurs in July and ripens during the Labrador summer days. Wild bakeapples are plentiful in Labrador, where they are harvested by local pickers in mid August and used for countless recipes and dessert toppings.
The cloudberry grows in damp peatland type areas which are characteristically acidic. Cloudberry has separately sexed plants, the male and female plants appear to prefer slightly different microclimates, concentrating in different portions of the same bog. Large patches found on many of the bogs in the area are often descendants or "rhyzome clones" of the original parent plant in the patch. This means, with the help of insects and wind the entire patch is pollinated from one set of parents.
when i asked my "newfie" friend about recipes, he gave me the standard bakeapple jam recipe they use [which can also be found on the internet]. so here it is:
1 lb bakeapples
1 3/4 lb sugar
next day put on to cook, bringing the jam slowly to a boil.
boil 20-30 minutes. pour immediately into sterilized hot jars and seal.
melted brie & cloudberries
fresh cloudberries or cloudberry preserves
cut thick slices of baguette on the diagonal
place thickish slices of brie on it and melt in an oven. place several cloud berries atop the melted cheese and devour.
you can also use cloudberry jam as an alternative for the fresh berries should they not be available.
and one of my newer favourite books in my collection by cypriot-finnish cookbook authoress, tessa kiros:
picture: source -- sbc.com.au
this book is really a book that amazes you with its stories and stunning photography. i have not yet cooked from it. not your everyday kind of cookbook but one which should not be overlooked and definitely added to your collection. she also has other books out: apples for jam & twelve — a tuscan cookbook.
read a wonderful interview article about tessa in one of my favourite blogs, who wants seconds?