By Executive Pastry Chef Laura Lachowecki, The Gallery Pastry Shop
Ingredients
SERVINGS: 9 portions
- ¼ cup + 2 tablespoons (90g) water
- 2 tablespoons (30g) granulated sugar
- ¼ cup (60g) rice wine vinegar
- 1 tablespoon + 1 teaspoon (20g) orange juice
- 1 star anise
- ½ teaspoon (3g) fresh ginger
- 2 large Granny Smith apples, peeled and cut*
Instructions
Combine the first 6 ingredients (everything but the apples) and heat to dissolve.
Pour the mixture over the fruit while still hot.
Store in sterilized Mason jars. Best served 2 or 3 days after pickling.
*Use a 10 millimeter melon baller for uniform and eye-catching shapes.
