Golden Apple

A fruit of reassuring sweetness, the Golden is saturated with simple sugars and low in acids. Its cellular structure is fragile and collapses very quickly under the action of heat, making it ideal for making smooth compotes, apple butters, or fruity purees. Pan-fried in foaming butter, its sugars react quickly to caramelization reactions, browning its surface, while its core melts instantly into a pomade-like texture.