This apple carpaccio is a great choice if you’re looking for a lighter Christmas dessert. Fruity and refreshing, it looks attractive too!
This beautiful apple carpaccio is my choice for the November Recipe Redux. The theme is ‘trimming the table’ i.e. healthy recipes to finish a meal with and this fruity dessert is certainly a healthy choice.
When I think of apple desserts, I normally think of pies, sponge puddings and crumbles. I don’t very often make desserts with raw apple. I have to say, I normally prefer cooked apple. However, with the pomegranate seeds, crunchy sweet pine nuts and the yoghurt, I was completely taken with it!
The recipe for the apple carpaccio is slightly adapted from Jamie Oliver’s Christmas Cookbook
and as with lots of Jamie recipes, it’s simple, tasty and looks great too. Pomegranate seeds are so Christmassy, as are the candied pine nuts, although I think hazelnuts would be a lovely alternative.
Did I say candied pine nuts? Yes, I love nuts and do occasionally make candied or honey roast nuts but I’d never thought to make candied pine nuts before. In fact, I normally think of pine nuts as being an ingredient for savoury recipes not for desserts. That is definitely something that’s going to change from now on. However, I must say that they are very difficult to get right. They go from being not cooked at all to burning in a matter of seconds. Or at least that’s how it seemed to me. Whatever you do, don’t get distracted while they are in the oven!
I used a spiralizer with a ribbon blade to slice the apple and then broke the spirals up so they appear to be in slices rather than ribbons. You could use a mandolin or even just a knife to finely slice the apple or even dice it then serve it in layers in a glass.
No one wants to spend all their time in the kitchen when they’ve got guests and with this apple carpaccio, as long as all the components are prepared in advance, it’s very quick to assemble once you’re ready to serve it. What more could you ask from an easy healthy dessert that tastes delicious too?
This apple carpaccio makes a light festive dessert for Christmas.
- 30g pine nuts
- 1/2 tbsp icing sugar
- 2 tbsp Greek yoghurt
- 1 pomegranate
- 3 clementines
- 2 eating apples
- A few sprigs of mint
- A little honey
- Rinse the pine nuts in cold water then spread them out on a baking tray. Sprinkle with the icing sugar. Bake in the oven at 180C for 5 minutes. Check how they are doing - they might need just a little longer. If the ones at the edges are brown but not the ones in the middle then stir them around a little.
- Crush about half in a pestle and mortar and stir them into the yoghurt.
- Remove the seeds from one half of the pomegranate and set aside. Squeeze the juice from the seeds in the other half by pressing the pomegranate half into a sieve above a bowl. Use a spoon to crush the seeds that fall out against the bottom of the sieve. Squeeze the clementines above the sieve too so you catch any seeds.
- Slice the apples either with a spiralizer, mandolin or just a knife and put the apple into the juice until ready to serve.
- Arrange the apple on a plate, top with a dollop of yoghurt and sprinkle with some of the pomegranate seeds, pine nuts and mint leaves. Drizzle with a little yoghurt.
I’m sharing this apple carpaccio with Cook Blog Share, hosted this week by Kirsty at Hijacked by Twins, with Brilliant Blog Posts at Honest Mum and Recipe of the Week at A Mummy Too. As it’s perfect for Christmas I’m also linking to The Food Calendar at Charlotte’s Lively Kitchen and Our Growing Edge, hosted this month by The Economic Foodie and run by Bunny Eats Design.