Phyllo Apples With Rum Raisin Sauce |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Flaky phyllo dough creates a bowl-like base for the tender apples and delectable sauce in these individual desserts. A scoop of vanilla ice cream is the perfect finishing touch. âMarie Rizzio, Interlochen, Michigan Ingredients:
6 small apples, peeled and cored |
4 sheets phyllo dough (14 inches x 9 inches) |
1/4 cup butter, melted |
1/3 cup slivered almonds, toasted |
1/4 cup sugar |
1 teaspoon ground cinnamon |
1 tablespoon cornstarch |
1/3 cup cold water |
1/2 cup packed brown sugar |
1/3 cup raisins |
1 tablespoon rum |
3 cups vanilla ice cream |
Directions:
1. Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11-in. x 7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften.
2. Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat.
3. Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly.
4. In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum.
5. Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately. Yield: 6 servings.
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