Apple Roses with Sabayon

Pair with Cream

Apple Roses, essentially a poshed up baked apple served in a puff pastry case, they are an excellent way to create a dish with a bit of wow. And, pairing a sweet spice scented rose with an oloroso (scented) laced cream sherry seems achingly appropriate.


Medium Red skinned eating apples
2 tsbp 
brown sugar
2 tsp 
ground cinnamon
1/2 tsp 
ground cloves
1/2 tsp 
Freshly grated Nutmeg
3 tbsp 
Apricot Jam
2 tbsp 
Hot Water
1 sheet 
All Butter Puff Pastry
Eggs Yolks
3 tbsp 
Cream Sherry
3 tbsp 
Caster Sugar


  • Preheat the oven to 180C

  • Core the apples and cut in half. Then, if possible using a mandoline, slice them very thinly to create 'half moon' shapes, about 1/8th inch thick or less

  • Put the apple slices in a large microwave safe bowl, squeeze over the lemon juice and cover with water

  • Microwave for 5 minutes till the slices are soft

  • Drain and dry gently with kitchen paper

  • Mix together all the spices and the sugar and toss the apple slices in the mixture

  • Roll out the puff pastry on a lightly floured surface and cut into 6 equal strips

  • Coat each slice of pastry with the apricot jam mixed with hot water

  • Lay the apple slices along one edge of each strip, overlapping slightly and with the cut end of the apple about a third of the way down the pastry

  • Fold each slice of pastry in half along the long edge, so that the apple slices are neatly tucked in and press down gently.

  • Roll up each slice to make a 'rose' .  At this stage you can pop them into a pre-greased muffin tin and cover with film and refrigerate if you are making them in advance

  • When you are ready to bake, pop in the oven for 40-45 minutes.  The edges of the 'roses' should caramelise but if the pastry starts to burn, cover with foil while the roses continue to cook.

  • Whisk together the egg yolks, sugar and sherry till slightly frothy

  • Place the bowl over a pan of just simmering water, making sure the water doesn't touch the bowl

  • Wisk for around 4-8 minutes till the mixture becomes  very light and frothy - about 3 times the original volume.  You should be able to make a trail of the mixture with a metal spoon.

  • Serve the roses in a pool of warm sabayon dusted with a little icing sugar

Fiona Maclean , Visit Website
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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.

Cream fast facts

Always chilled

Serve chilled, between 10 & 12º C.

Not only a dessert wine

Delicious with pastries and fruit, but also with the foie.

Style of Glass

Serve in a white wine glass, or wide rimmed glass with ice.

Analytic data

  • Alcoholic content between 15,5 & 22% vol.
  • Sugar 115 - 140 gr. / litre
  • Total Acidity (tartaric) 3 - 5 gr. / litre
  • Volatile Acidity (acetic) < 0,8 gr. / litre
Fiona Maclean , Visit Website
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