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Food & Wine's Justin Chapple uses tart pomegranate juice to add a pretty rose color and additional flavor to his simple and adorable Candied Lady Apples.Slideshow: Apple Desserts

Justin Chapple
Justin Chapple
October 2016


Credit: John Kernick

Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Line a baking sheet with parchment paper. Firmly insert the lollipop sticks in the bottom of the apples.

  • In a heavy 3-quart saucepan, combine the sugar with the pomegranate juice and corn syrup. Cook over moderately high heat, swirling occasionally, until the mixture reaches 305° on a candy thermometer, about 20 minutes. Remove from the heat. Working quickly and carefully, turn each apple in the candy until coated, letting the excess drip back into the saucepan; transfer to the prepared baking sheet to set for at least 20 minutes before serving.

Make Ahead

The candied apples can be stored on the kitchen counter at room temperature overnight.