Poisoned Apple 19 Food

POISONED APPLES

Steps:

• Conjure up some lightning in your secret laboratory so you can see more clearly, then summon the spirit of the Mirror.
• Rinse the apples, remove the stems and insert wooden twigs or sticks into the center, pushing them in well so they are secure.
• Roll the lemon back and forth several times across a work surface under the palm of your hand, pressing firmly, then cut into half and collect the juice.
• In a cauldron as black as your soul, melt the fructose with the lemon juice and bring to a boil. When the candy is golden but not get coppery, add four drops of blue coloring to each one drop of black (according to the Mirror's advice).
• Mix and remove from the heat.
• Take the apples in the candy, coating them completely with both the sugar and your resentment.
• Place the apples on a plate lined with parchment paper and let them cool completely, until the candy is as dry as your heart.

POISON APPLES

Steps:

• Poke a hole into stem end of each apple, and insert a clean 5-inch twig, small dowel, or skewer into each hole. Set pistachios on a plate. Lightly coat a baking sheet with cooking spray.
• Place sugar and corn syrup in a medium, heavy-bottomed saucepan over medium-high heat. Cook, stirring occasionally with a wooden spoon, until mixture is dark gold, about 15 minutes. Remove from heat, and slowly drizzle in heavy cream, stirring vigorously. Let stand for 5 minutes.
• Dip 1 apple into caramel to coat bottom third, and remove immediately, allowing excess to drip off bottom. Dip caramel-coated apple into pistachios, using your fingers to help nuts stick to caramel. Transfer coated apple to oiled baking sheet, nut side down. Repeat with remaining apples, caramel, and pistachios. Let apples stand until set, about 30 minutes.
• Place melted chocolate in a resealable plastic bag. Snip off the tip of one bottom corner to form a very small hole. Holding 1 apple by the twig, drizzle lines of chocolate onto apple, and let stand until chocolate is set, 5 to 10 minutes. Repeat with remaining apples and chocolate.