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Apple Roses with Sabayon

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Easy 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 29 votes
Apple Rose in Sherry Sabayon
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Apple Roses with Sherry Sabayon
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Apple roses are a perfect easy dessert - paired with a sabayon made with cream sherry for a delicious end to your meal

Course: Dessert
Cuisine: European
Keyword: apple, dessert
Servings: 3
Calories: 103 kcal
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

     

    About Fiona Maclean

    London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

    Comments

    13. Manjiri Chitnis says

      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

      • Fiona Maclean says

        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. Claire says

      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

    29. arv says

      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

        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

      • Fiona Maclean says

        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

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