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Apples in Passionfruit Syrup

September 10, 2008

Granny Smith or green apple originated in Australia in 1868 from a chance seeding propagated by Maria Ann Smith, where the name “Granny Smith” comes from.

They are found wild in New Zealand; it was originally introduced to the United Kingdom circa 1935 and the United States in 1972 by Grady Auvil.

To this day, there is an annual Granny Smith Festival in Eastwood, New South Wales at the end of October.

 

 

The celebration marks the fact that beyond the cultivar’s local origins, in the late 19th, early 20th Century, the orchards of Eastwood supplied apples to the Sydney region.

Sydney, with its humid subtropical climate is not ideally suited for growing apples but Granny Smith did notably well while other cultivars struggled. With much easier transport, apples are no longer grown commercially in the Sydney region.
 

 

 

 

In picture: Maria Ann Sherwood Smith (1799-1870)

 

 

Servings: Makes 4

INGREDIENTS

4 granny smith apples, peeled, cut into 1cm-thick round slices
4 passionfruit, halved
1/2 cup (115g) caster sugar
2 strips lemon rind
Greek-style yoghurt, to serve

 

 

 

PREPARATION

  • Stir the apples, passionfruit pulp, sugar, lemon rind and 1/2 cup (125ml) water in a large saucepan over a medium heat until the sugar dissolves. Cover and bring to the boil.
  • Reduce the heat to low and simmer, uncovered, for 15 minutes or until tender. Serve warm or chilled with a dollop of yoghurt.
Source Fresh Living |Recipe by Michelle Noerianto

Written by alice · Filed Under Recipes 

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