A dessert first tasted in a romantic canal-side restaurant in Venice and adapted several times, this is a little different every time you make it, depending on your apples. I remember that the chef toasted his pine nuts in the icing sugar but, done my way, it is such a simple Venetian dish.
Core your apples, then thinly slice or dice them into matchsticks in the Venetian style. Carefully stack the slices on a plate. Toast the pine nuts in a dry frying pan on a low heat until golden, then scatter the apple pieces with the pine nuts and icing sugar.
Squeeze over the lime juice, or scatter over some pomegranate seeds.
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