Cut 10 slices of the golden delicious apple on a mandolin, extremely thin.
Layer on a piece of parchment paper. Cover with another piece.
Microwave for 3 minutes, flip and microwave for another 3 minutes.
Once the edges start curling up they are done. Remove from the microwave and let stand at least 10 minutes until dry and crispy.
Cut 8 slices of the granny smith apple thinly on the mandolin, then add to water with lemon juice to prevent oxidation.
Combine all ingredients aside from the apple in a medium saucepan.
Bring to a boil stirring occasionally until the sugar and salt are completely dissolved, cool and combine with the apples.
Vacuum seal if possible; if not store in a jar. *If this mixture is vacuum sealed, it is almost instantly pickled, but if you’re using a jar, you’ll need to wait at least a month for a truly pickled product.
Take a French peeler and completely insert it into the top core of the McIntosh apple. Turn it 180°C and start digging the core out. Leave the bottom inch of the apple but make sure the core and seeds are out.
Butter a piece of aluminium foil.
Season the apple with cinnamon and nutmeg and stuff the core with butter.
Wrap the apple in foil and bake at 180°C until tender, should be 45 minutes.
Let it cool slightly and cut.
Melt 15g butter in a saucepan.
Cut the remaining golden delicious and granny smith apples into small cubes about 1cm.
When the butter is frothy add the saffron and toast for about 40 seconds then add the apples.
Add the red chilli flakes and lightly caramelise the apples, approx. 2 minutes.
Flambé with the brandy. When the brandy is reduced by half, mount with 15g butter.
Season with a squeeze of lemon juice and salt.
Peel apples and cut into 1/2 inch chunks.
Trim and half apples (you can use apples from the other dishes here).
Over low heat melt the butter.
Add apples and Chinese Five-Spice, coat well in butter and cook over low heat at least 1 hour.
You want the apples to to be tender and break down but not to be complete mush. Any time the apples appear to be too dry add some of your reserve water.
Add sliced sage and cook 5 mins and lightly season with salt and pink pepper.