Apples and roses make a wonderfully exotic combination that is sure to appeal and delight.
Petals of 4 unsprayed edible roses, washed and dried, plus extra for garnish
3 Tbsp (45 mL) natural cane sugar
4 small apples, choose Braeburn, Pink Lady, Honeycrisp, or McIntosh
1 Tbsp (15 mL) clover honey
3 Tbsp (45 mL) chopped dried apricots
1/4 cup (60 mL) coarsely chopped pistachios
2 Tbsp (30 mL) dried cranberries
1/2 tsp (2 mL) finely grated lemon zest
1/8 tsp (0.5 mL) ground cinnamon
1/4 cup (60 mL) water
Nonfat Greek yogourt, for topping (optional)
Preheat oven to 350 F (180 C).
In small bowl rub rose petals with sugar. Petals will break up and colour the sugar. Set aside.
Core apples and place in 8 in (20 cm) baking dish with ovenproof lid. Set aside.
In medium bowl stir together honey, apricots, pistachios, cranberries, lemon zest, cinnamon, and half of rose sugar. Stuff mixture into apples. Pour water around apples and sprinkle apples with remaining rose sugar. Cover tightly with lid and bake for 20 minutes. Remove lid, baste apples with cooking liquid, and continue to bake until apples are soft, about another 15 to 20 minutes. Allow to cool 10 minutes.
When ready to serve, divide apples among serving plates, drizzle with some of the cooking liquid, and garnish with remaining rose petals and a dollop of nonfat Greek yogourt, if desired.
Each serving contains: 207 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 46 g total carbohydrates (37 g sugar, 5 g fibre); 3 mg sodium
source: “Cooking with Edible Flowers“, alive #359, September 2012