Jackson Pollock Candied Apples

Jackson Pollock Candied Apples Recipe
Randy Mayor; Lydia DeGaris-Pursell
Named for the abstract expressionist's signature paint-splattered canvases, these apples make great Halloween treats. Green Granny Smiths go well with the sweet white and bittersweet chocolates, but use any apple you like. Look for wooden sticks at craft supply stores, or use forks instead.

Yield:

6 servings (serving size: 1 apple)

Recipe from

Nutritional Information

Calories 260
Caloriesfromfat 30 %
Fat 8.7 g
Satfat 5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 1.9 g
Carbohydrate 48.4 g
Fiber 7.8 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 11 mg
Calcium 38 mg

Ingredients

6 Granny Smith apples
3 ounces bittersweet chocolate, coarsely chopped
2 1/2 ounces premium white baking chocolate (such as Baker's), coarsely chopped

Preparation

Wash and dry apples; remove stems. Insert a wooden stick into the stem end of each apple.

Place bittersweet chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 2 teaspoons bittersweet chocolate. Place apple, stick side up, on a baking sheet covered with wax paper. Repeat procedure with remaining apples.

Place white chocolate in a glass bowl; microwave at HIGH 1 minute or until melted, stirring every 15 seconds until smooth. Working with 1 apple at a time, hold apple over bowl. Using a spoon, drizzle apple with about 1 1/2 teaspoons white chocolate. Place apple, stick side up, on baking sheet covered with wax paper. Repeat procedure with remaining apples. Chill apples until ready to serve.

Note:

October 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note