may we suggest...
The Pacific Rose™ apple is best eaten fresh out of hand, but its delicate sweetness lends well to salads, sandwiches and desserts.
Slice Pacific Rose™ in thin wedges and serve with cheese, smoked meat and seedless grapes. For instant gourmet hors d' oeuvres, combine all four ingredients on grainy crackers and drizzle with honey.
Mix chopped Pacific Rose™ with tuna or chicken salad, slip slices into a Monte Cristo, or dust with cinnamon and tuck between two slices of French toast.
Toss chopped Pacific Rose™ into a green, fruit, or cottage cheese salad, or add diced into to a minty tabouleh salad. Also pairs well with the bacon in a Cobb or spinach salad.
Makes great applesauce—no need to add sugar!
Or... try baking a peeled and cored Pacific Rose™ into phyllo dough. Fill apple core hole with raisins and chopped nuts. Cut three sheets of phyllo dough into squares large enough to wrap around the apple. Spray each sheet with butter flavored cooking spray (or brush with butter); layer and wrap around apple. Bake at 350ºF until apple is soft (approximately 50 minutes).
Recipe created by Geoff Scott, Vinnie’s restaurant, Auckland, NZ
- 18 wonton wrappers
- 1 cup diced raw pork (or chicken if you prefer)
- 2 tablespoons soy sauce
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 Pacific Rose™ apple, peeled & diced
- 3 tablespoons diced sweet red bell pepper
- 2 tablespoons sesame oil
- 1 teaspoon mint, chopped
- 1 teaspoon cilantro, chopped
Use a 2½ round cookie cutter to cut circles of wonton pastry then press each circle firmly into a non-stick mini muffin tin and bake at 400°F until crisp.
Marinate pork with soy, ginger and garlic for 30 minutes.
In a hot pan or wok, fry the pork with apple and sweet bell pepper in sesame oil until cooked.
Fill crisp wonton wrappers with cooked meat mixture, then garnish with fresh mint and cilantro.
Makes 18 wontons