4 sweet red apples (Royal Gala, Braeburn, Pink Lady etc)
1/2 cup raw honey
1/2 cup fresh squeezed orange juice (approximately 1 orange)
1 tsp cinnamon (plus more for decorating)
1/2 cup crushed walnuts
5 whole cloves
20-25 small cupcake cases
Core the apples and peel if you prefer, otherwise leave the skin on to add a splash of colour to your flowers. Slice them thinly using a mandoline or sharp knife (3-4mm thick) and put them in a large leak proof container with a lid.
In a separate bowl mix the honey and cinnamon and then add the orange juice and beat well using a fork until thoroughly mixed.
Slice the lemon and cut each slice into quarters. Add the lemon and cloves to the apples and pour over the honey and orange mixture. Toss the apples with the liquid until all the apple slices are coated and put the lid on your container.
Leave the apple to soften and absorb the flavours overnight or for at least 8 hours. Shake the container and mix the juices whenever you have the opportunity.
When the apple has softened and is pliable lay 5-6 strips in a line with the slices overlapping. Starting at one end slowly and carefully roll up the apple slices into a flower. Once finished place each apple flower into a small paper cupcake case.
Once you have rolled up all your flowers arrange them on a plate and sprinkle with the crushed walnuts and cinnamon, drizzle some honey and decorate the plate/tray with the lemon slices.
*Makes 20-25 apple flowers.
If your a visual follower see below for my 3 minute video clip demonstrating this recipe.