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Baked Apples with Roses

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    Apples and roses make a wonderfully exotic combination that is sure to appeal and delight.

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    Petals of 4 unsprayed edible roses, washed and dried, plus extra for garnish3 Tbsp (45 mL) natural cane sugar4 small apples, choose Braeburn, Pink Lady, Honeycrisp, or McIntosh1 Tbsp (15 mL) clover honey3 Tbsp (45 mL) chopped dried apricots1/4 cup (60 mL) coarsely chopped pistachios2 Tbsp (30 mL) dried cranberries1/2 tsp (2 mL) finely grated lemon zest1/8 tsp (0.5 mL) ground cinnamon1/4 cup (60 mL) waterNonfat 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.

    Serves 4.

    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

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    Baked Apples with Roses

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