1 cup water
1 apple
2 tablespoons vegetable oil
2 teaspoons minced fresh ginger root ginger
2 teaspoons honey
1 teaspoon lemon juice
2 teaspoons prepared horseradish
1 teaspoon salt
2 teaspoons distilled white vinegar
2 teaspoons paprika
4 green onions, chopped
20 cherry tomatoes, pitted and chopped
8 radishes, halved
In a medium skillet over medium-low heat, place water and oil. Add apple, ginger, honey, lemon juice and horseradish; cook over medium heat until apple is tender, about 3 minutes. Remove from heat. Leave apples in skillet on medium-low heat until fully cooked.
Stir in vinegar, paprika, cherry tomatoes and radishes. Let cook, stirring, until apple is tender, about 2 minutes.
Place oil skillet coated with hot water over medium heat until hot. Add olive slices and wedge into skillet. Saute for about 3 minutes or until golden.
Return apples to skillet coated with hot water, and cook, stirring occasionally, until crispy and juices are clear, about 5 minutes. Drain on paper towels; remove from skillet. Spoon an apple slice into center of each peach pepper and place on top. Serve at once.