Apple Timbale with Pine Nuts


Preparation info

  • Serves


    • Difficulty


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

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.


  • 2 apples
  • 2 tablespoons pine nuts
  • 1 tablespoon


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.