Crisp and juicy Queen apples from New Zealand are coated in a molten saffron honeycomb and rolled in chopped pistachios for a stunning finish.
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 10 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 280 |
| Fat | 5g |
| Saturates | 2g |
| Protein | 3g |
| Carbs | 58g |
| Sugars | 47g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFLine a baking tray with baking paper and lightly coat it with nonstick spray.
Wash and dry the apples, then skewer them through the centre and set aside on the baking sheet.
Dissolve the saffron in the rose water in a small bowl.
To make the toffee, bring the sugar, glucose, honey and water to a boil in a medium-sized saucepan fitted with a thermometer over a medium heat. Stir frequently to dissolve the sugar. Swirl occasionally (do not stir once the sugar has dissolved), until the thermometer registers 145°C (approx. 5 minutes).
Swirl in the butter and salt and cook until the thermometer registers 150°C (approx. 2 minutes). Whisk in the bicarbonate of soda, then the rose water mixture (the toffee will bubble at first but then look smooth and creamy).
Immediately dip the apples into the caramel mixture and place on the baking sheet.
Roughly chop the pistachios and coarsely grind the dried rose petals. Sprinkle over the apples.
Allow to cool then serve.
