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Altlander Pfannkuchenapfel

Why you should be excited

Altlander Pfannkuchenapfel is a huge mouthful of a name for a fine German heritage cooking apple.

The story of Altlander Pfannkuchenapfel

If the lengthy German name of this variety doesn’t stop you in your tracks, its translation into English – try “pancake apple of the Alte Land” on for size – might just.

his is a much-respected cooking apple from the Hamburg area that has lots going for it, as long as you’re looking for a nicely flavoured cooking apple that breaks down into a mush (as per the British preference) when you cook it.

n addition to its good flavour, Altlander Pfannkuchenapfel grows on a naturally disease resistant tree and – for those of us for whom the German language is a novelty – comes with a 25-letter name that rolls off the tongue quite pleasantly, if lengthily.

Altlander Pfannkuchenapfel Facts

Its origins

Raised as a chance seedling near Hamburg, Germany around 1840.

Flavour, aroma, texture

This cooking apple packs plenty of sharp, fruity flavour and cooks to a puree.

Appearance

The yellowish background skin is attractively mottled with red. When cooked, it makes a pretty lemon-yellow puree.

When they’re available

Late season (usually in late October).

Quality for fresh eating

Mainly used for cooking, although it's also good for juice.

Quality for cooking

Good.

Quality for cider

Not particularly known for use in cider, but like many heritage varieties, it can contribute a very nice sugar/acid balance to blends.

Keeping ability

Good (2 to 3 months when kept refrigerated).