Ingredients

makes 9

　　4 cups water

　　1/4 cup fresh lemon juice (from 1 to 2 lemons), plus 1 lemon, halved

　　2 cups sugar

　　3 golden apples, such as Golden Delicious

　　2 red apples, such as Gala, McIntosh, or Red Delicious

　　

Step 1

Bring the water, lemon juice, and sugar to a boil in a medium saucepan. Remove syrup from heat; cover. Cut a round of parchment the same diameter as the saucepan.

　　

Step 2

Core apples. Peel golden apples; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of (unpeeled) red apples. Using a mandoline or a sharp knife, cut all apples crosswise into paper-thin (less than 1/8 inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.

　　

Step 3

Remove slices from syrup. Cut slices into semicircles. Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a “bud.” Stack 2 more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 1/2 inches in diameter. Reserve leftover peeled slices for garnish.

　　Martha Stewart's New Pies and Tarts