Get ready for a summer party with these 3 fruity dessert recipes


June 17, 2022 – 13:12 BST

Dulcie Troup

Looking for the perfect sweet treat to serve to your friends? summer† Whether you’re preparing dessert for a sultry barbecue or a family-friendly garden sidewe discovered three delicious recipes that will get you through any summer soiree.

Best of all? You can make them with this season’s ultimate fruity ingredient – Pink Lady® apples, which are called the ultimate cooking partner because they hold their shape and add a divine natural sweetness to dishes.

These delicious recipes are guaranteed to impress your friends and make you the ‘host with the most’ this season. So go on, get baking!

Elegant Pink Lady® Apple Roses in Puff Pastry



– 2-3 Pink Lady® apples
– 1 lemon, squeezed
– 50 g melted butter
– 1 sheet of ready-made puff pastry
– 2 tbsp cinnamon
– 3 tbsp caster sugar
– Powdered sugar, enough to sprinkle


1. Preheat your oven to 180° or gas mark 4.
2. Core the apples and cut them in half. Thinly slice the apples and place in a microwave-safe bowl with the lemon juice to prevent browning.
3. Cover the bowl with cling film and put the apples in the microwave on high for 1-2 minutes and let it cool.
4. Roll out the puff pastry sheet and place on a lightly floured surface. Cut the dough lengthwise into six equal strips.
5. Brush each strip of dough with melted butter and sprinkle with an even layer of cinnamon and caster sugar.
6. Starting at one end of the dough, place the apple slices along the dough and halfway down the strip. Make sure to overlap the slices a bit as you go, leaving a few inches at the end for the dough to stick together.
7. Fold the bottom half of the strip over and start the roll from the end where you placed the apples first. Lightly press the few inches of excess dough to help the dough stick together.
8. Place each rose in a lined muffin tin and bake for 30 minutes.
9. After cooking, let the roses cool on a wire rack and sprinkle with icing sugar before serving.

Refreshing Pink Lady® Granita of apple and lemongrass



– 5 Pink Lady® apples
– 2 lemongrass stalks, roughly chopped
– Juice of ½ large lemon or 1 lime
– 1 ½ tbsp agave nectar


1. Core 4 apples, quartered and place two of the apples in a blender with the lemongrass, lemon juice, agave nectar and 200ml cold water. Blend the mixture until smooth.
2. Place a sieve over a bowl and pour in the mashed apple. Press the mixture through with a spoon to separate as much liquid as possible and discard the pulp.
3. Wash the blender and add the other two remaining apples and the apple mixture. Blend again until smooth.
4. Pour this mixture into a 1 liter freezer safe container and place in the freezer for two hours.
5. Scrape any ice crystals off the rim of the tub with a fork and return the tub to the freezer.
6. Continue freezing and scraping the crystals until you achieve a light crystalline texture. Leave the tub in the freezer until ready to serve.
7. Before serving, remove the remaining Pink Lady® apple and cut into thin slices. Spoon the granita into chilled glasses and garnish with the apple slices. Oo La La!

Delicious Pink Lady® Apple-rhubarb pie



– 2-3 Pink Lady® apples
– 300 g rhubarb, finely chopped
– 90g sugar
– 2 tsp cornflour
– 1 package of ready-made light puff pastry
– 1 egg, beaten


1. Place the rhubarb, sugar and five tablespoons of water in a small saucepan. Cover the pan with a lid and cook over low heat until the rhubarb is soft and falling apart. Taste and add more sugar if needed. Let cool and set a third of the rhubarb mixture aside.
2. Blend the remaining two thirds of the mixture with a stick blender or in a food processor. Return this mixture to the pan and mix ½ teaspoon of cornstarch with a drop of water to form a paste and add to the pan. Gently cook the mixture until it thickens slightly and let it cool.
3. Core the apples and cut them into 2-3 mm thick slices. Use a small cookie cutter to cut shapes into the slices.
4. Roll out the puff pastry and place on a baking tray. Score an edge about 1.5 cm from the edge with a sharp knife. Spoon the rhubarb mixture over the top and smooth into an even layer. Cover with the cut apple shapes.
5. Brush the edge with the beaten egg and put the cake in the oven for 20 minutes until the dough is golden brown.
6. While the pie is baking, make the rhubarb icing – place the remaining 1/3 of the rhubarb mixture in a sieve set over a bowl and press down with a spoon to catch the juice.
7. Put the juice in a pan and mix the remaining cornstarch with some of the rhubarb juice and add to the pan. Heat until the mixture has thickened slightly. If the mixture becomes too thick, correct it by adding a small amount of water.
8. After baking, remove the cake from the oven and let it cool slightly. Sweep a brush over the cake with the icing.
9. Serve with a side dish like ice cream and enjoy!

For more delicious Pink Lady® apple recipes, visit

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