Poached Apple Roses

1. 1

   Bring the water, lemon juice, and sugar to a boil in a medium saucepan.

2. 2

   Remove syrup from heat; cover.

3. 3

   Cut a round of parchment the same diameter as the saucepan.

4. 4

   Core apples.

5. 5

   Peel golden apples; using 1 lemon half, rub flesh.

6. 6

   Squeeze juice from remaining half into hollows of (unpeeled) red apples.

7. 7

   Using a mandoline or a sharp knife, cut all apples crosswise into paper-thin (less than 1/8 inch) slices.

8. 8

   Transfer to syrup; shake pan to coat slices.

9. 9

   Place parchment directly onto surface of apple mixture.

10. 10

    Let syrup cool completely, about 40 minutes.

11. 11

    Remove slices from syrup.

12. 12

    Cut slices into semicircles.

13. 13

    Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you.

14. 14

    Wrap slices together into a cone shape to form a bud.

15. 15

    Stack 2 more slices.

16. 16

    Placing them slightly above base (to create a staggered appearance), wrap them around bud.

17. 17

    Repeat, wrapping until rose is about 2 1/2 inches in diameter.

18. 18

    Reserve leftover peeled slices for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.