Submitted by Dorothy Bailey, Souris
Red cinnamon apples to make the petals.
6 medium apples
11/2 cups water
1 cup sugar
6 very thin lemon slices
1/4 cup red cinnamon candies
8 pineapple slices
1 hard cooked egg yolk
Peel and core the apples; cut each into 8 lengthwise slices.
Put water, sugar, lemon and cinnamon in a saucepan; bring to a
boil, add apples; simmer slowly until tender but firm. (about
10 minutes). Chill in syrup until serving time. Place pineapple
slices on individual plates. Arrange 6 drained apple slices on
the pineapple to form flower petals. Run the egg yolk through
a sieve; sprinkle a bit on the centre of apples. Add a few sprigs
of greens for stems. Makes 8 servings.