Food & Cooking Recipes Dessert & Treats Recipes Apple Roses 3.1 (45) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Caren Alpert Yield: 9 Use this recipe to decorate our Buttermilk Cream Tart with Apple Roses. Ingredients ¼ cup fresh lemon juice, plus 1 lemon, halved (2 to 3 lemons total) 2 cup sugar 3 golden apples, such as Golden Delicious 2 red apples, such as Gala, McIntosh, or Red Delicious Directions Bring 4 cups water, the lemon juice, and sugar to a boil in a medium saucepan. Remove from heat; cover. Cut a round of parchment paper that has a diameter 1 inch greater than that of pan; set aside. Core apples. Peel golden ones; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of red apples. Using a mandoline or sharp knife, cut all apples crosswise into 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. 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 two more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 inches in diameter. Make 9 roses total. Reserve leftover peeled slices for garnish. Rate it Print