This is a Pigeon or Julens Æble - a Pigeon or a Christmas Apple.

It's an old and a traditional variety that was probably introduced into Denmark from France in the 17th century. It is small - smaller than a clementine - and deep red …. it's almost the quintessential apple …. an apple for the Wicked Queen to give the princess … but the flesh is pale and delicate, translucent white with just hints of pink …. and the taste is light, lightly scented, and sweet but not too sweet.

It's picked in late October, when it is still green, and then laid out in the light to ripen and is perfect by Christmas.

I read somewhere that one grower stuck small, heart-shaped, stickers to each apple before they were ripe so that part stayed green. By tradition, small and almost perfect, they were used to decorate the Christmas tree so the ultimate, sustainable and biodegradable buy for this age of glib consumerism.

And they are not just for the tree ….

With the stem and core hollowed out with a small, sharp, knife - I used a grapefruit cutter - and then stuffed with soft brown sugar, roughly-chopped blanched almonds, small chunks of marzipan and fresh cranberries (in equal proportions) and then baked slowly and served up with crème fraîche, they are an almost perfect seasonal dessert.

And this is a first …. a Danish Design Review recipe