20 pieces of Fuji apples. 5 ears of corn 3 carrots, small diced and blanched 3 C Shiitake mushrooms, sliced 2 C green peas
Cut top of the apples and scoop the flesh. Submerge apples, including tops in water with lemon juice. Poach it until tender and then put in ice water to keep color of apples. Sauté all of the vegetables and stuff in the apples. Cover with tops.