By Ann Reardon
A delicious bouquet of gorgeous red apple roses with rich creamy custard in a crisp pecan pastry. It’s beautiful enough to take center stage on a dessert buffet…but why wait for a big occasion when you could share it over afternoon tea with old friends?
When apples are heated, the flesh softens and the red skins turns a dull reddish brown. In this recipe, you will learn my secret to softening apples as if they are cooked without losing the bright red color of the skin.