Photography by Paul Lowe

Live-Resin Caramel Apples En Croute

Choose a complex, earthy varietal such as Do-Si-Dos, Bubba Kush or Cookies to add richness to the caramel in this apples en croute.

  • 3 small baking apples, such as Granny Smith, Jonagold, Mutsu or Winesap, peeled, halved
  • lengthwise and cored

  • 1 sheet puff pastry, about 17.5 ounces
  • ¾ cup superfine sugar
  • 2 tablespoons water
  • 2 cups heavy cream, divided use
  • 2 tablespoon cannabutter*
  • 6 star anise
  • 1 teaspoon honey
  • ½ teaspoon ground ginger
  • 0.5 gram live resin

Roll puff pastry to ⅛-inch thickness. Cut into six 4-inch squares. Lay an apple half, cut-side down, in center of each; fold pastry up to encase apples. Trim edges and excess pastry. Arrange on baking sheet; chill while preparing caramel.

In a small sauce pan over low heat, add sugar and water to dissolve. Increase the heat to medium/high and boil without stirring until syrup is a rich amber color. Remove from heat and whisk in 1 cup cream. The mixture will boil vigorously. Return to low heat and whisk in the cannabutter and continue to whisk until smooth. Remove from the heat.

Heat oven to 425 F. Place apples on a parchment-lined baking sheet, flat-side down. Top each with a star anise pod. Bake until golden brown, 15 minutes.

Combine remaining cream and honey in a chilled mixing bowl; whip to soft peaks. Fold in ginger.

Transfer apples to individual plates, placing cut-side up. Add live resin to caramel in pan, stirring to release aromatics. Drizzle over apples; serve with honey-ginger whipped cream. Makes 6 servings, each about 7.6 mg THC, based on a 15 percent strain.

Recipe by Ry Prichard
Photography by Paul Lowe


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