📝 About This Recipe
A centerpiece of the Rosh Hashanah table, this dish symbolizes the hope for a sweet and fruitful New Year. We elevate the traditional ritual by pairing crisp, heirloom apples with a curated selection of floral honeys and a touch of warming spice. The addition of fresh pomegranate seeds and toasted nuts adds a sophisticated texture and visual vibrance to this timeless Jewish tradition.
🥗 Ingredients
The Apple Orchard Selection
- 2 large Honeycrisp Apples (firm and chilled)
- 2 large Granny Smith Apples (for tart contrast)
- 2 large Gala or Fuji Apples (for floral sweetness)
- 2 tablespoons Lemon Juice (freshly squeezed to prevent browning)
- 2 cups Cold Filtered Water (for the acidulated bath)
The Honey & Spice Infusion
- 1/2 cup Wildflower or Clover Honey (high quality, local if possible)
- 1/4 teaspoon Orange Blossom Water (optional, for a delicate floral aroma)
- 1/4 teaspoon Ground Cinnamon (premium Ceylon preferred)
- 1 pinch Flaky Sea Salt (to balance the sweetness)
Garnish & Texture
- 1/2 cup Pomegranate Arils (freshly deseeded)
- 1/3 cup Walnut Halves (lightly toasted and chopped)
- 6-8 pieces Fresh Mint Leaves (for a pop of green)
- 2 pieces Star Anise (for platter decoration only)
👨🍳 Instructions
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1
Prepare an acidulated water bath by combining 2 cups of cold filtered water with 2 tablespoons of fresh lemon juice in a large mixing bowl.
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2
Wash and dry all apples thoroughly. Leave the skins on for a beautiful contrast of red, green, and yellow hues.
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3
Carefully core the apples using an apple corer or by cutting around the center. Slice the apples into uniform 1/4-inch thick wedges or rounds.
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4
Immediately submerge the apple slices into the lemon water bath. Let them soak for 3-5 minutes; this prevents oxidation and keeps them crisp.
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5
While the apples soak, prepare the honey dip. In a small glass bowl, gently whisk the honey with the orange blossom water and a pinch of cinnamon until smooth.
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6
If the honey is too thick, microwave it for 5-10 seconds just until it reaches a drizzling consistency, but do not let it boil.
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7
Toast the walnut halves in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool.
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8
Remove the apple slices from the water bath and pat them completely dry with a clean kitchen towel or paper towels. Excess moisture will dilute the honey.
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9
Select a large, flat serving platter. Arrange the apple slices in a concentric circular pattern, alternating colors for visual appeal.
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10
Place the bowl of infused honey in the center of the apple arrangement.
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11
Scatter the fresh pomegranate arils generously over the apples, allowing them to nestle in the crevices.
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12
Sprinkle the toasted walnuts and a tiny pinch of flaky sea salt over the entire platter.
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13
Garnish with fresh mint leaves and place the star anise on the platter for a festive, aromatic touch.
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14
Serve immediately while the apples are cold and crisp, providing small forks or toothpicks for guests to dip.
💡 Chef's Tips
Use a variety of apples to provide a range of textures from soft and sweet to crisp and tart. Always pat the apples dry after the lemon bath so the honey actually sticks to the fruit. If you have leftovers, chop the apples and store them in the honey to make a quick compote for morning yogurt. For a vegan alternative, use pure maple syrup or agave nectar infused with the same spices. Avoid using metallic bowls for the honey, as it can subtly alter the flavor profile of delicate artisanal honeys.
🍽️ Serving Suggestions
Pair with a glass of chilled Kosher sparkling cider or a sweet Riesling. Serve alongside a warm, braided Challah bread for the ultimate holiday appetizer. Accompany with a small plate of dates and dried figs to round out the 'Simanim' (symbolic foods). Offer a side of Greek yogurt or labneh for guests who want a creamy element with their fruit.