Prepare for the summer party with these 3 fruity dessert recipes


Dulcie Troop

Are you looking for the perfect treat to serve to your friends this summer? Whether you are preparing a dessert for a mild barbecue or an allotment garden to partywe discovered three delicious receipts that will guide you through any summer evening.

The best of all? You can make them with this season’s ultimate fruity ingredient – Lady Pink® apples, which are dubbed the ultimate kitchen companion because they hold their shape and add divine natural sweetness to dishes.

Guaranteed to impress your friends, these delicious recipes will make you “the host with the most” this season. So go ahead, cook!

Elegant Pink Lady® Apple roses in puff pastry


– 2-3 Pink Lady® apples
– 1 squeezed lemon
– 50g melted butter
– 1 sheet of ready-to-use puff pastry
– 2 tablespoons of cinnamon
– 3 tablespoons of caster sugar
– Icing sugar, enough for dusting


1. Preheat your oven to 180° or Gas Mark 4.
2. Remove the seeds from the apples and cut them in half. Thinly slice the apples and place them in a microwave-safe bowl with the lemon juice to prevent them from browning.
3. Cover the bowl with cling film and microwave the apples on high power for 1-2 minutes and let cool.
4. Unroll the puff pastry and place it on a lightly floured surface. Cut the dough lengthwise into six equal strips.
5. Brush each strip of dough with melted butter and sprinkle an even layer of cinnamon and caster sugar.
6. Starting at one end of the dough, place the apple slices along the dough and halfway up the strip. Be sure to overlap the slices slightly as you go and leave a few inches of space at the end to stick the dough together.
7. Fold the bottom half of the strip over and start the roll from the end where you placed the apples first. Press lightly on the few centimeters of excess to stick the dough well.
8. Place each rose in a lined muffin pan and bake for 30 minutes.
9. Once cooked, let the roses cool on a wire rack then sprinkle with icing sugar just before serving.

Refreshing Pink Lady® apple and lemongrass granita


– 5 Pink Lady® apples
– 2 lemongrass sticks, coarsely chopped
– Juice of ½ large lemon or 1 lime
– 1 ½ tablespoon of agave nectar


1. Core 4 apples, cut them into quarters and place two of the apples in a blender with the lemongrass, lemon juice, agave nectar and 200ml cold water. Blend the mixture until smooth.
2. Place a sieve over a bowl and pour in the mixed apple. Press down on the mixture with a spoon to separate as much of the liquid as possible and discard the pulp.
3. Wash out the blender and add the remaining two apples and the apple mixture. Blend again until smooth.
4. Pour this mixture into a freezer-safe 1L container and freeze for two hours.
5. Scrape the ice crystals from the rim of the jar with a fork and return the jar to the freezer.
6. Continue to freeze and scrape the crystals until you get a light crystalline texture. Leave the jar in the freezer until ready to serve.
7. To serve, core and thinly slice the remaining Pink Lady® apple. Pour the granita into chilled glasses and garnish with apple slices. Oh dear!

Scrumptious Pink Lady® Apple and Rhubarb Tartlet


– 2-3 Pink Lady® apples
– 300g chopped rhubarb
– 90g of sugar
– 2 teaspoons of cornstarch
– 1 package of ready-to-use light puff pastry
– 1 beaten egg


1. In a small saucepan, place the rhubarb, sugar and five tablespoons of water. Cover the pan with a lid and cook over low heat until the rhubarb is tender and falls apart. Taste and add more sugar if desired. Leave to cool then reserve a third of the rhubarb mixture.
2. Blend the remaining two-thirds of the mixture with a hand blender or in a food processor. Return this mixture to the pan and mix ½ teaspoon of cornstarch with a drop of water to form a paste, then add to the pan. Cook the mixture gently until it thickens slightly, then allow to cool.
3. Remove the seeds from the apples and cut them into slices 2-3 mm thick. Cut out shapes in the slices using a small cookie cutter.
4. Unroll the puff pastry and place it on a baking sheet. About 1.5 cm from the edge, mark a border with a sharp knife. Pour over rhubarb mixture and smooth into an even layer. Cover with the cut apple shapes.
5. Brush the edge with the beaten egg and put the pie in the oven for 20 minutes until the pastry is golden brown.
6. Prepare the rhubarb glaze while the pie is baking – pour the remaining third of the rhubarb mixture into a sieve over a bowl and press down with a spoon to catch the juices.
7. Put the juice in a saucepan and mix the remaining cornstarch with some of the rhubarb juice and add to the saucepan. Heat until the mixture has thickened slightly. If the mixture becomes too thick, remedy this by adding a small amount of water.
8. Once baked, remove the pie from the oven and allow to cool slightly. Using a pastry brush, brush the pie with the frosting.
9. Serve with an accompaniment such as ice cream and treat yourself!

For more delicious recipes using Pink Lady® apples, visit


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