Mezcal flambéed Pink Lady® apples with Mexican spices

12 votes
10 min.
2 min.
Cooking time

A delicious dessert with a Mexican touch at the heart of winter. Bring out the sombreros ! As well as their colour, Pink Lady® apples are valued for their fragrance, their flavours, crunchiness and firmness. When flambéed in Mezcal, they will hit you with an explosion of flavours that will inevitably set off a wave of latino delirium ! Find out more



  • lime
  • butter
  • 1 Pink Lady® apple / person
  • Mexican spices (or various types of chilli powder)
  • Granulated raw cane sugar (not syrup)
  • Mezcal
  • Vanilla ice-cream


  1. Cut the cored and peeled apple into 3 thick slices.
  2. Dip and cover in the cane sugar and spice mix.
  3. Roast in butter and let both sides caramelize.
  4. Deglaze using lime juice, then flambé with Mezcal.
  5. Serve with ice-cream between each slice in order to put the apple back together.
  6. Add the final touch by covering with the sauce (reduced caramel juice).

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