Poached Apple Roses Food

CINNAMON POACHED APPLES

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

POACHED APPLES WITH VANILLA CINNAMON SYRUP

Steps:

• In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
• Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

POACHED APPLE ROSES

Steps:

• Bring the water, lemon juice, and sugar to a boil in a medium saucepan. Remove syrup from heat; cover. Cut a round of parchment the same diameter as the saucepan.
• Core apples. Peel golden apples; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of (unpeeled) red apples. Using a mandoline or a sharp knife, cut all apples crosswise into paper-thin (less than 1/8 inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.
• Remove slices from syrup. Cut slices into semicircles. Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a "bud." Stack 2 more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 1/2 inches in diameter. Reserve leftover peeled slices for garnish.