Recipe information
Yield
makes 9
Ingredients
Preparation
Step 1
Bring the water, lemon juice, and sugar to a boil in a medium saucepan. Remove syrup from heat; cover. Cut a round of parchment the same diameter as the saucepan.
Step 2
Core apples. Peel golden apples; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of (unpeeled) red apples. Using a mandoline or a sharp knife, cut all apples crosswise into paper-thin (less than 1/8 inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.
Step 3
Remove slices from syrup. Cut slices into semicircles. Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a “bud.” Stack 2 more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 1/2 inches in diameter. Reserve leftover peeled slices for garnish.
