Pink Lady® apple of Love
Offer your better half a heavenly candy apple for St. Valentine’s Day. Revisited and revamped by the fabulous Pourcel chefs. Find out more
- 4 Pink Lady® apples
- 1 kg sugar
- 15 g pine nuts
- 400 ml water
- 15 g pistachios
- 2 slices of gingerbread
- 15 g sesame seeds
- 15 g chopped walnuts
- 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.
- 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.
Pink Lady® top tip
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.
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