Apples, pears, peaches will become a terrific dessert if you serve them in a beautiful and extraordinary way. To create amazing compositions from these fruits, you’ll need a small paring knife made from stainless steel and round cutters of different sizes.
Peeling apples Peel apples with a special knife in helical fashion. Remove a core with a knife – spoon. If you need lobules for the composition, cut out the core in a half moon way.
Apple blanching Slice an apple on your wish and blanch to impart special relish to it (in wine with lemon, or in boiling water with sugar). You can add some sugar or cinnamon. Depending on the time of blanching, the slices can become soft and juicy or remain crispy.
Apples in breading Roll apple slices in breading (that can be flour, bread crumbs, almond flakes or coco chips). Fry evenly in oil until light golden.
Peaches peeling Sink peaches in boiling water for a half a minute. Then take out quickly and put in ice-cold water for 3 minutes. After that peel the skin carefully.
“Hedgehog” Peel a fruit and cut into halves. Remove the core carefully. Make “needles” from almonds and stick into the “body”. Make “face” with pieces of raisins or prunes.
Food Art | Cook Tools | 
