Friday, September 14, 2007

honey drizzled apple roses

I am half jewish and half catholic so I celebrate lots of holidays- luckily I adore holidays. There is a tradition on Rosh Hashanah (Jewish New Year) of eating apples dipped in honey for a sweet new year that I always try to observe. It seems like such a poetic gesture. This was my take this year.

honey drizzled apple roses

  • poached apples (recipe follows)
  • puff pastry (use good quality store bought or recipe here)
  • honey
  • pecans
  • brown sugar
  • whipped cream (to garnish)
Cut the pastry into small circles and dock the centers. (or use the pre- made shells) I put brown sugar and pecans into the shells before the apples, but didn’t entirely like the result. Too crunchy. Twist and fold poached apple slices into rose shapes (each slice is a petal) and drop into baked shells. Warm up honey in a sauce pan and drizzle over the tarts.

poached apples for roses

Adapted from Martha Stewart

  • 1/4 cup fresh lemon juice, plus 1 lemon, halved (2 to 3 lemons total)
  • 2 cups sugar
  • 2 green apples
  • 3 red apples
Bring 4 cups water, 1/4 lemon juice, and sugar to a boil in a medium saucepan. Remove from heat; cover. Cut a round of parchment paper that has a diameter 1 inch greater than that of pan; set aside. Core apples. (Do not peel them) Using a mandoline or sharp knife, cut all apples crosswise into thin (less than 1/8 inch) slices. Drizzle with reserved lemon to prevent browning. Transfer slices to syrup and shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.

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