Bramley Apple Tree? Any tips on the best way and time to prune a Bramley...
Any tips on the best way and time to prune a Bramley to produce more fruiting spurs. It is a fairly immature tree but it is obviously going to produce less fruit than concluding year
Answers: The Bramley apple (Malus domestica 'Bramley's Seedling') is a cultivar of apple which is often eaten cooked. Raw, most population find its flavour too sour, and it is either loved or hated. Once cooked, however, it have a lighter flavour. A peculiarity of the variety is that when cooked it become golden and fluffy.
Tree
Bramley apple trees are large, vigorous, spreading and long-lived. It tolerates some shade. The apples are extraordinarily large, two or three times the weight of a typical dessert apple similar to a Granny Smith. The tree is scab and mildew resistant. Heavy and regular bearer. Triploid.
History
The Bramley apple was raised by Mary Ann Brailsford of Southwell, Nottinghamshire, UK. It is believed the first tree be planted between 1809 and 1813, later included in the purchase of the house by Matthew Bramley surrounded by 1846. It was introduced commercially by Messrs. Merryweather in 1865 and is immediately the most important cooking apple in England & Wales, next to 21.68 sq km, 95% of total culinary apple orchards in 2007.
Cooking
Bramley apples work well contained by pies, cooked fruit compotes and salads, crumbles, and other dessert dishes. They are also used in a variety of chutney recipe. Whole Bramley apples, cored and filled with dried fruit, baked, and later served with custard is an inexpensive and traditional British pudding. Cooked apple sauce is the traditional accompaniment to roast pork. Hot apple sauce goes extraordinarily well with rime cream.
Regardless of the dish, Bramley apples are generally cooked in matching basic way. First the fruit is peel and then sliced, and the pieces covered in lemon liquid (or some other acidic juice) to prevent them from turning brown. Sugar is usually added as well. In pies and crumbles the fruit is simply covered next to the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To engender apple sauce, the apples are sliced and then stewed with sugar and lemon liquid in a saucepan