We have taken our whole fruit cookery a step further. Now we are cold smoking gala apples in their skins, then vacuum sealing them and cooking them for an hour at 84 degrees C. The result is a smoked apple with a firm texture and the beautiful pinkish hue. The rose color sparked a visual connection to our crab apple crisps and a dish was born. We took our twice cooked scallop approach, really in this case just cooked once at 50 degrees C, then chilled and topped with a salad of smoked apples, red ribbon sorrel and crab apple crisps. The scallops and apples are seasoned with salt and lemon oil. The dish is clean, bright and refreshing. The smoked apples are not a far reach from the more common bacon and scallop combination.
