Delicious ..Plum Blossom with Caramelized Apples and Calvados Cream by ©Janis Zroback

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Delicious ..Plum Blossom with Caramelized Apples and Calvados Cream by 

In his sumptuous exploration of food images (Food in Painting), Kenneth Bendiner states, that ” food for the art historian can be the one area where conscious rules and dignified ideas need not hold sway – the real urges and concerns of a painter or his society can rise to the surface.
There’s a certain freedom in the margins of art – where experiments and indulgence can operate—in other words more can be learned about someone from his backyard, than from the street façade of his house

Plum Blossom" is my name for this delightful sweet bun, made out of a bread dough, with a delectable filling of dried plums, caramelized apples, cinnamon, cardamom, and cloves….
To serve, it is topped with a delicious custard made with egg yolks, whipping cream and Calvados, an apple brandy from the French région of Basse-Normandie

Watercolour on Arches Not Paper…

Sour Cream Bumbleberry Tart with an Apricot Glaze

Ginger Shortcake with Nectarines and Creme Fraiche

Maple Syrup Hotcakes with Berries

Spicy Chewy Ginger Cookies

Cheese and Blueberry Danish

A Slice Of New York Cheesecake with Candied Pecans

Chocolate Cupcake with a Mocha Swirl

Cinnamon Bun

Scone with Berries and Cream

Lemon curd and Blueberry Tart

Strawberry Tart

I paint in many different styles and feature a myriad of subject matter, which I show as individual collections….
I am inspired by the world interpreting it in brilliant colours, often influenced by the writings of famous authors and poets..
© All rights reserved. All images contained on these pages are © copyright protected by Janis Zroback and any use of these images in any form without her written permission will be considered an infringement of these copyrights.

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  • ©Janis Zroback
    ©Janis Zrobackabout 6 years ago

  • Fern Design
    Fern Designabout 6 years ago

    how yummy this looks!!!

  • Thank you so much…I’m glad you like it… :))

    – ©Janis Zroback

  • Susan Duffey
    Susan Duffeyabout 6 years ago

    Janis, I’m sure we are getting envious (although still appreciative) of your baking skills as well as your painting skills. You are multi-talented to a high level as you probably have green fingers etc., etc!!!!

  • I’m really pleased you like the series Susan…thank you so much for all your lovely comments…BTW I do garden, and pictures of my garden are posted here too… :))

    – ©Janis Zroback

    GEORGE SANDERSONabout 6 years ago

    I am drooling at the thought of tasting this one Janis !!!!

  • I felt the same as I was painting it, but I have them for dessert tonight, so I won’t have to wait too long…thank you so much George… :))

    – ©Janis Zroback

  • Tama Blough
    Tama Bloughabout 6 years ago

    You always add these in when I’m starving! lol – another lovely work.

  • Thank you so much Tama…I’m sure it’s just a coincidence… :))

    – ©Janis Zroback

  • Solomon Walker
    Solomon Walkerabout 6 years ago

    the perfect snack all year round! mouthwatering delicious!!!

  • It is Solomon…I can vouch for it… :)) thank you so much…

    – ©Janis Zroback

  • Sally Omar
    Sally Omarabout 6 years ago

    Absolutely Yummy!!!!!!!!!!!!!!! xoxoxoxoxoxoxo

  • I’m so pleased you like it Sally…thank you so much… :)))

    – ©Janis Zroback

  • ©Janis Zroback
    ©Janis Zrobackabout 6 years ago

    Calvados is distilled from specially grown and selected apples, of which there are over 200 named varieties. It is not uncommon for a Calvados producer to use over 100 specific varieties of apple to produce their Calvados. The apples used are either sweet (such as the Rouge Duret variety), tart (such as the Rambault variety), or bitter (such as the Mettais, Saint Martin, Frequin, and Binet Rouge varieties), with the latter category of apple being inedible.
    The fruit is picked (usually by hand) and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years aging in oak casks, it can be sold as Calvados. The longer it is aged, the smoother the drink becomes. Usually the maturation goes on for several years. A half-bottle of twenty-year-old Calvados can easily command the same price as a full bottle of ten-year-old Calvados. Wiki..

  • TomBaumker
    TomBaumkerabout 6 years ago

    Great work my friend ! I love it. One of my favorites with out the sugar.ha ! Hugs Tom

  • Thank you so much Tom…glad you like it… :))

    – ©Janis Zroback

  • Alison Pearce
    Alison Pearceabout 6 years ago


  • Thank you so much Alison… :))

    – ©Janis Zroback

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