I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this?
UPDATE: I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do?