- 4 Pink Lady® apples
- 1 kg sugar
- 400 ml water
- 2 slices gingerbread
- 15 g chopped walnuts
- 15 g pine nuts
- 15 g pistachios
- 15 g sesame seeds
Let’s go !
- 1- Peel 2 Pink Lady® apples and scoop out small balls with a melon baller. Fry the apple balls in 30 g sugar and 10 g butter.
- 2- Next, add the cubes of gingerbread and the nuts and seeds. Cut lids off the remaining apples, about a quarter of the way from the top, and scoop out the flesh of the apple with the melon baller. Fill the hollowed-out apples with the previous mixture, and then put the lids back on. Secure the apple lids with wooden toffee-apple sticks.
The special touch
Make caramel with 1 kg sugar and 400 ml water and add the sesame seeds. Dip the apples in the caramel, turning them so as to coat them evenly. Let cool, and then enjoy.
A recipe from Jacques and Laurent Pourcel "Le Jardin des Sens", Montpellier "Maison Blanche", Paris
