cliff_the_gardener wrote:

Most true cookers cook to a puree or froth. As for a cooking apple that
cooks sweet and holds it shape on cooking. Would probalbly go for
something like Charles Ross. A desert that cooks orange and holds
shape - when young! You could always go American and use a ripe Golden
Delicious as a cooker. (Waiting for uproar)

No - why? The french just cook with eating apples. They don't
differentiate.