Rose Jeweled Apples: An elegant Valentine's dessert for the one you love

January 4, 2026

There are as many types of feelings about Valentine’s Day as there are types of love in the world.  As a holiday that began as recognition of the murder of a rebellious priest who performed marriages, despite the illegality of such, the day was probably destined to be complicated.  Some people love it.  Some people hate it, often depending on relationship status.  Understandably, when the fiscal machine that is roses, cards, and jewelry gets going, it’s easy to feel left out when you’re single or alone.  Yet, since Saint Valentine (the rebellious priest) fought for recognizing love, we seem to have rebelled a bit ourselves.  Gone (or going) are the days when Valentine’s Day was solely for the courting or married pair.  We now have the opportunity to grab Valentine’s Day and say, “Be gone you holiday of exclusion!  Valentine’s Day is for all!”.  Whether it’s new love, renewed love, call your ex love, sit home alone and love yourself love, Galentine’s Day love, send mom a card love, if it’s love, love, love, we can celebrate it on Valentine’s Day. In this new incarnation of inclusivity, I’ll love a holiday that loves love any day.

For the lover of creativity, this holiday is your chance to shine.  Little surprises, love notes, serenades, and bouquets speak with emotion and passion as their currency.  Sing your love a song, write a poem, cook a dinner.  My favorite Valentine is a simple meal with some sparkling wine and a beautiful, flowery dessert like the one below.  Easy to make for one, two, or more, this one is vegan, light, gorgeous, and delicious.  And if you happen to be on the same page as Saint Valentine, it also has plenty of opportunity for presenting, say, a ring. Saint Valentine would be proud.

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Rose Jeweled Apples with Candied Rose Petals

Based on recipe for Mint Apples found in A National Treasury of Cookery, Volume Victorian America.  Presented by Mary and Vincent Price and Compiled by Helen Duprey Bullock.  1968. Find here: https://www.dustedpagecookery.com/product-page/a-national-treasury-of-cookery

6 small apples (firm cooking apples)

1/4 C lemon juice

1 package vegan strawberry gelatin (or strawberry gelatin)

1 C boiling water

6 teaspoons rose simple syrup (recipe below)

6 cleaned and dried, whole strawberries with leaves

Candied roses (recipe below)

Powdered sugar

Maple rose syrup (recipe below)

Peel and core apples one at a time. Cover inner core and outside of apple with lemon juice and set into medium size saucepan, in which they will fit, just touching.

Dissolve packet of gelatin (or vegan gel) in boiling water and pour over apples, taking care to evenly cover whole apples.  Cover and simmer for five minutes.  Remove cover and continue to simmer for about 15 minutes until cooked but not mushy.  During simmer, continuously spoon gelatin over apples and turn apples with spoon regularly to evenly cook.

Lift apples out of pan and place on cooling rack set over a rimmed cookie sheet with apples not touching. Spoon gelatin over apples. Gelatin will run over apples and collect in the cookie sheet. When you have spooned all gelatin from saucepan over apples, gently lift cooling rack off cookie sheet and place on second rimmed cookie sheet. Pour collected gelatin in cookie sheet into a bowl and spoon over apples. Continue to repeat, moving cooling rack with apples (carefully!) from sheet to sheet until gelatin begins to thicken (it will stop pouring smoothly over apples). Let apples set, allowing gelatin to firm. Note: vegan "jel" will firm much more quickly than standard gelatin so work quickly and keep an eye on the thickening for the smoothest surface on apples.

While apples set, create strawberry “roses”.  With a paring knife, create bottom “petal” by slicing a 3/4” wide slice, just under skin of berry about 1/4” deep starting about 1/3 of the way up strawberry and sliding down to just above leaves without removing flesh.  Bend tip of the slice outward to resemble a petal.   Continue around the berry.  With same method, continue up toward tip of berry and create additional petals.  At top of strawberry, make slice in tip of berry and bend each side outward.

Once apples have cooled, plate dessert. Place one apple per plate, careful not to dislodge gel.  Set one strawberry “rose” on top of each apple.  Just before serving, spoon maple rose syrup around base of each apple, then tap powdered sugar through a small sieve onto edges of plates, as desired.  Sprinkle with candied rose petals and serve.

Pro tip:  place 5-10 white or milk chocolate chips at center of plate prior to plating, set plate over a pan of hot water (like a lid) until chips soften fully.  Remove plate from pan and press back of spoon into melted chips.  Slide spoon back around in a circle to create a seat for the apple. When plating, place apple in seat to help stabilize dessert and minimize sliding.

Rose Simple Syrup

1/3 C rose flower water

1/3 C white sugar

1 T dried rose buds (be sure rose buds are designated for culinary use)

Add sugar and rose flower water to small sauce pan. Stir to dissolve sugar.  Add rose buds.  Over low medium heat, bring solution to a simmer.  Simmer for five minutes.  Strain solution through small sieve to remove rose buds.  Return solution to sauce pan, return to simmer, and allow to simmer for ten minutes.  Remove from heat and allow to cool.  Pour syrup into glass container.  Cover and store in refrigerator.

Candied Rose Petals

Set oven to 170 degrees. Place a piece of parchment paper on baking pan.  Spread rose petals collected from Rose Simple Syrup recipe on parchment paper.  Spread rose pieces to create smaller (1/4” - 1/2” pieces) over parchment.  Bake for 30 minutes.  Toss pieces gently on cookie sheet to unstick and allow to bake for 20-30 additional minutes, or until dried, but not burnt.  Let cool.  Store in covered container in fridge.

Maple Rose Syrup

1 oz maple syrup

1 oz rose simple syrup

1-2 drops almond extract