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London Unattached - London Lifestyle Blog

Luxury London Lifestyle Blog for the over 40s with food, travel, diet and restaurant reviews - London Unattached

Apple Roses with Sabayon

November 7, 2017 by Fiona Maclean 46 Comments

Celebrating Sherry Week with Apple Roses and Sherry Sabayon:

It’s Sherry Week and I’ve been sent a bottle of sherry to sample and match with some food.  Until the bottle arrived, I had no idea what I would cook – there’s a huge variety of sherries – from bone dry Amontillados through to rich treacly Pedro Ximénez.  So of course what you should pair your sherry depends on which bottle you have.  So, why Apple Roses?  Well, an English rose for what must be the most ‘English’ of Spanish Sherries.

My sherry turned out to be a bottle of cream sherry – which as I am sure you know is not made with any dairy but is a blend of Oloroso with  Pedro Ximénez to create a semi-sweet wine.  In England we probably all know it as ‘Aunty’s favourite’ – Harvey’s Bristol Cream – brought out at Christmas to drink with mince pies while watching the Queen’s Speech.  Not a bad idea as it happens – it works very well with sweet,  autumn fruit dishes.

Sherry - Cream Sherry

Apparently, it was named when a woman at a sherry tasting in the late 1800s tried a new variety of ‘Bristol’s Milk’ (Bristol being a Port that was famous for importing sherry).  It was sweeter and richer – and so, legend has it, she declared ‘ If that was milk – then this is cream’ and Harvey’s Bristol Cream was born.

It’s actually quite an intense wine and works well with fruity desserts.  I tasted it and it was intensely spicy and rich – so I wanted to use that lovely trio of autumnal spices – nutmeg, clove and cinnamon.  And, since at this time of year every English household is overwhelmed with apples, I set about making an apple dessert as a pairing.  Just because I fancied pimping things up a bit, I made a sherry sabayon too, with the cream sherry.

Apple Rose in Sherry Sabayon

The result was delicious and quite stunning.

Sabayon is just an alcoholic whisked custard made with sugar, egg yolks and sherry or marsala wine.  I’ve made it for years – originally with a hand whisk.  But, it is something that takes a lot of patience – and an electric whisk lessens the pain considerably.

Apple Rose Close up

The apple roses are something that I’ve seen a lot on the internet.  Essentially a poshed up baked apple served in a puff pastry case, they are an excellent way to create a dish with a bit of wow.  You can make them up in advance and then pop them in to bake while you are eating your main course.  Perfect.  And, pairing a sweet spice scented rose with an oloroso (scented) laced cream sherry seems achingly appropriate. The dark spices and sugar caramelised to make a deep brown glaze over the red apple skin which looks almost burnt here – but it tasted delicious!

So without further ado, here’s the recipe if you’d like to try at home.  This makes two roses each.  They are excellent with a glass of cream sherry even if you don’t make the sabayon!

5 from 28 votes
Apple Rose in Sherry Sabayon
Print
Apple Roses with Sherry Sabayon
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
Course: Dessert
Servings: 3
Ingredients
  • 3 Medium Red skinned eating apples
  • 1/2 Lemon
  • 2 tsbp brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp Freshly grated Nutmeg
  • 3 tbsp Apricot Jam
  • 2 tbsp Hot Water
  • 1 sheet All Butter Puff Pastry
Apple Roses
  • 3 large Egg Yolks
  • 3 tbsp Cream Sherry
  • 3 tbsp Caster Sugar
Sabayon
Instructions
  1. Preheat the oven to 180C

  2. Core the apples and cut in half. Then, if possible using a mandoline, slice them very thinly to create 'half moon' shapes, about 1/8th inch thick or less

  3. Put the apple slices in a large microwave safe bowl, squeeze over the lemon juice and cover with water

  4. Microwave for 5 minutes till the slices are soft

  5. Drain and dry gently with kitchen paper

  6. Mix together all the spices and the sugar and toss the apple slices in the mixture

  7. Roll out the puff pastry on a lightly floured surface and cut into 6 equal strips

  8. Coat each slice of pastry with the apricot jam mixed with hot water

  9. Lay the apple slices along one edge of each strip, overlapping slightly and with the cut end of the apple about a third of the way down the pastry

  10. Fold each slice of pastry in half along the long edge, so that the apple slices are neatly tucked in and press down gently.

  11. Roll up each slice to make a 'rose' .  At this stage you can pop them into a pre-greased muffin tin and cover with film and refrigerate if you are making them in advance

  12. When you are ready to bake, pop in the oven for 40-45 minutes.  The edges of the 'roses' should caramelise but if the pastry starts to burn, cover with foil while the roses continue to cook.

  13. Whisk together the egg yolks, sugar and sherry till slightly frothy

  14. Place the bowl over a pan of just simmering water, making sure the water doesn't touch the bowl

  15. Wisk for around 4-8 minutes till the mixture becomes  very light and frothy - about 3 times the original volume.  You should be able to make a trail of the mixture with a metal spoon.

  16. Serve the roses in a pool of warm sabayon dusted with a little icing sugar

This is my #SherryWeekBlog – a recipe to celebrate #SherryWeek.  Though personally, I don’t see why you wouldn’t want to drink sherry all the year round.  Real sherry comes from a particular region of  Spain, near Jerez de la Frontera in Andalusia.  Mine was a DO Jerez-Xeres sherry and came with the mark of authenticity on the label.  Most sherries are made from the Palomino grape, though the sweetest sherries are made from Pedro Ximenez or Moscatel grapes.  Dark, heavier sherries like the Oloroso that makes up part of the cream sherry I was sent, are allowed to oxidise as they age in barrel.  And, as mentioned before, cream sherry is usually a blend of Pedro Ximenez and Oloroso – to make a semi-sweet wine that is perfect for pairing with light, spicy fruit desserts.

Apple Rose Sherry Sabayon 2

If you’d like to try this recipe later, why not pin this post for later!

Apple Roses - Sabayon Sauce - Zabaglione - Apple and Zabaglione - Easy Dessert Apple Roses

 

5 / 5 stars     

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Filed Under: Desserts, Recipes Tagged With: apple, easy recipe, sauce, simple dessert

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications

Comments

  1. Susan R says

    November 9, 2017 at 7:26 pm

    What a lovely idea, to make a dessert in the shape of a rose! I’m sure that the addition of cream sherry makes this a really tasty dish

    Reply
    • Fiona Maclean says

      November 9, 2017 at 7:32 pm

      The apple roses look really clever – but they are actually a doddle if you use bought puff pastry!

      Reply
  2. Jenny says

    November 9, 2017 at 9:12 pm

    I can’t bring myself to enjoy a glass of Sherry but I would definitely make the apple dessert! Yum 🙂

    Reply
    • Fiona Maclean says

      November 9, 2017 at 9:19 pm

      you can make the sabayon with any sweet fortified wine – though I do like the sherry version. There are so many different types of sherry to try…

      Reply
  3. Lynne Harper says

    November 10, 2017 at 7:07 pm

    On my goodness, the rose looks incredible. I’m sure they taste as good as they look 🙂

    Reply
    • Fiona Maclean says

      November 10, 2017 at 8:40 pm

      They are really not hard to make – and yes – they are essentially, spicy baked apples;)

      Reply
  4. Janice says

    November 10, 2017 at 9:07 pm

    Beautiful Apple Roses, Fiona. I love sherry although I’m more of a dry sherry type of person, I agree that cream sherry is perfect with deserts.

    Reply
    • Fiona Maclean says

      November 10, 2017 at 9:14 pm

      I was really surprised that I could make something which looks so fancy! Mind you – it is just apple, pastry and spices really

      Reply
  5. Fancy says

    November 11, 2017 at 8:35 am

    This is seriously impressive to look at and I can imagine tastes great!

    Reply
    • Fiona Maclean says

      November 11, 2017 at 8:51 am

      They are so easy to make. They were a bit of a food blogging fashion about 18 months ago – and I thought they looked too fiddly for me – but actually they are really straightforward and don’t involve anything that you’d need to go out and buy!

      Reply
  6. Ritu Bhathal says

    November 11, 2017 at 8:35 am

    Those Apple roses look sublime!

    Reply
    • Fiona Maclean says

      November 11, 2017 at 8:52 am

      Thank you – they are definitely a favourite now.

      Reply
  7. Dr Leigh says

    November 11, 2017 at 8:50 am

    Yum!!! This looks sublime! And your writing just made me imagine just how this would taste….I want to come to yours for sherry and apple dessert 😍

    Reply
    • Fiona Maclean says

      November 11, 2017 at 8:52 am

      Glad you like the look of them. I am now obsessed both with apple roses and with sabayon – which I can just make and eat by itself!

      Reply
  8. arv says

    November 11, 2017 at 9:14 am

    I guess sherry is popular in UK. In India, people haven’t heard much about it. Wines are popular…port too though only in areas which were colonized by Portuguese! Preparation seems tempting!

    Reply
    • Fiona Maclean says

      November 11, 2017 at 10:05 am

      You could make the Sabayon with any sweet wine – though obviously if you used a dark port it would spoil the colour. Sherry is popular in the UK – particularly ‘cream’ sherry (semi sweet). There are other types which are much better suited to savoury food.

      Reply
  9. Emma says

    November 11, 2017 at 10:06 am

    Love the look of them, ideal for a posh light dinner party pud 🙂

    Reply
    • Fiona Maclean says

      November 12, 2017 at 9:14 am

      Yes indeed – we had them for a girls night in – and, because you can make the roses up in advance and pop them in the fridge, they are very easy!

      Reply
  10. Anindya Rakshit says

    November 11, 2017 at 10:50 am

    Quite luscious and of course delicious looking recipe……nice arrangements and preparation…:)

    Reply
  11. Judy says

    November 11, 2017 at 2:02 pm

    This dessert looks absolutely gorgeous, and irresistible!

    Reply
  12. Gabe says

    November 11, 2017 at 3:25 pm

    OK… I JUST saw a brief video on apple roses in Pinterest and was able to resist. But now… too delicious to pass up!

    Reply
  13. Claire says

    November 11, 2017 at 4:05 pm

    I had no idea we have a Sherry week!! Will raise a glass later…
    I absolutely love this recipe and will definitely give it a go – these flavours are a firm favourite in my house. I can make roses in icing, but not sure if I will be able to make them to look like yours!

    Reply
    • Fiona Maclean says

      November 11, 2017 at 11:07 pm

      honestly, they are WAY easier than icing roses!

      Reply
  14. Cook & Enjoy says

    November 11, 2017 at 6:36 pm

    Oh my hat! What an awesome dessert – I have seen many of them before, but this one beats all others and yes I have pinned it for sure. Thanks for sharing.

    Reply
  15. Katie says

    November 11, 2017 at 10:48 pm

    How gorgeous and, I’m sure, delicious!

    Reply
  16. Honey @ The Girl Next Shore says

    November 12, 2017 at 11:39 am

    This looks pretty nice, Fiona! Well done you!

    Reply
  17. Kavita Favelle | Kavey Eats says

    November 12, 2017 at 12:05 pm

    I love Bristol Cream, the richness of flavour is definitely my cup of tea, or should I say sherry? Using it in a sabayon definitely appeals, and I love love love your beautiful apple rose!

    Reply
  18. Teresa L. says

    November 12, 2017 at 12:21 pm

    These look absolutely amazing! I bet they’re delicious. I’m so hungry I wish I had one I could eat right now :).

    Reply
  19. Lisa Orchard says

    November 12, 2017 at 2:05 pm

    This looks so pretty.! And I bet it tastes good too!

    Reply
    • Fiona Maclean says

      November 13, 2017 at 2:54 pm

      I think they taste great – and I’ve always loved Sabayon – I used to make it when I was at Uni, with dollops of Harvey’s Bristol Cream that I’d nicked from home!

      Reply
  20. Ruth Daly says

    November 12, 2017 at 3:53 pm

    Lovely! These look too good to eat! Pinned to my recipe board so I don’t lose it 🙂

    Reply
    • Fiona Maclean says

      November 12, 2017 at 8:48 pm

      Thanks Ruth;) really easy to make!

      Reply
  21. Emma @ Adventures of a London Kiwi says

    November 12, 2017 at 8:41 pm

    Gorgeous apple rose Fiona! I’ve never managed to make one myself!

    Reply
    • Fiona Maclean says

      November 12, 2017 at 8:46 pm

      Have you tried? I actually found them really easy to do – I watched a video then winged it!

      Reply
  22. McKenna Paulley says

    November 13, 2017 at 7:28 am

    My mouth actually started watering! This looks delicious! I will definitely have to try this!

    Reply
  23. Mellissa Williams says

    November 13, 2017 at 9:19 am

    I am very impressed with your apple rose Fiona, it looks beautiful. Sabayon is quite a classic dessert, you have inspired me to actually have a go making it!

    Reply
    • Fiona Maclean says

      November 13, 2017 at 2:56 pm

      So long as you have an electric hand wisk Sabayon isn’t hard. I’d recommend using yolks only – and just try to make sure the bottom of your bowl doesn’t touch the water below or you get something like sherry flavoured scrabbled eggs:)

      Reply
  24. Manjiri Chitnis says

    November 15, 2017 at 12:30 pm

    I have loved Sheery for many years now and remember savouring it over Christmas cake at home in Bombay with my family, Thanks to my Dad’s frequent trips abroad we were introduced to it early on and it is quite widely available now. That baked apple rose is stunning Fiona!

    Reply
  25. Rachel Craig says

    November 16, 2017 at 9:45 pm

    First I have heard of Sherry Week, the Apple Rose looks great.

    Reply
  26. Ashleigh Allan says

    November 20, 2017 at 10:26 pm

    Looks stunning

    Reply
  27. Iris Tilley says

    November 22, 2017 at 10:49 am

    Really wish I could create something as lovely

    Reply
  28. caroline tokes says

    December 16, 2017 at 2:46 am

    This sounds and looks amazing but unusual

    Reply
  29. Leila Benhamida says

    January 12, 2018 at 4:25 pm

    Looks so incredible. I love apples. I sure it taste divine.

    Reply
  30. Deborah Clarke says

    January 19, 2018 at 8:56 am

    Wow These look simply stunning. I bet they taste as good as they look.

    Reply
  31. Deborah Swain says

    January 19, 2018 at 9:09 am

    Wow!! This looks soooo amazing!! Going to try it soon, to impress hubby’s boss when he comes to dinner!!

    Reply
  32. Lynne Manton says

    February 16, 2018 at 8:33 am

    What a lovely idea that makes something simple into something special.

    Reply

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